You are here

Provengal Shrimp Soup With Summer Squash

admin's picture
  Olive oil 2 Teaspoon
  Onion 1 Large, thinly sliced
  Garlic 1 Clove (5 gm), minced
  Canned diced tomatoes 29 Ounce (Two 14 1/2 Ounce Cans)
  Bell pepper 1 Small, seeded and cut into thin strips
  Yellow squash 1 Small, sliced and cut into thin strips
  Zucchini 1 Small, sliced and cut into thin strips
  Water 1 Cup (16 tbs)
  Medium shrimp 3⁄4 Pound, peeled and deveined
  Chopped parsley 1⁄4 Cup (4 tbs)

Heat the oil in a Dutch oven or large saucepan over medium heat.
Add the onion and garlic and cook, stirring, until the onion is translucent, about 6 minutes.
Add the tomatoes, bell pepper, yellow squash, zucchini, and water.
Bring to a boil, reduce the heat, and simmer, covered, until the vegetables are tender, about 10 minutes.
Remove 4 cups of the soup from the pot and let cool 5 minutes.
Working in two batches, puree the mixture and return it to the pan.
Bring the mixture back to a boil.
Add the shrimp and simmer, stirring frequently, until the shrimp are just opaque in the center, about 3 minutes.
Sprinkle with the parsley.

Recipe Summary

Side Dish

Rate It

Your rating: None
Average: 3.9 (18 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 959 Calories from Fat 167

% Daily Value*

Total Fat 20 g30.6%

Saturated Fat 3.1 g15.3%

Trans Fat 0 g

Cholesterol 517.1 mg172.4%

Sodium 1623.7 mg67.7%

Total Carbohydrates 116 g38.8%

Dietary Fiber 28.7 g115%

Sugars 26.8 g

Protein 94 g188.9%

Vitamin A 151.5% Vitamin C 338.1%

Calcium 57.8% Iron 116.3%

*Based on a 2000 Calorie diet

Provengal Shrimp Soup With Summer Squash Recipe