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Provengal Shrimp Soup With Summer Squash Recipe
|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)|
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 mg
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
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.