Tomato Shrimp Soup Recipe
Ingredients
2 tablespoons butter or margarine
1/2 cup thinly sliced onion
1/4 cup chopped green pepper
1 medium clove garlic, minced
3 cups Vegetable Juice
1 small bay leaf
3/4 pound medium shrimp, shelled and deveined
1/2 pound flounder or other whitefish fillets, cut into 2-inch pieces
Toasted Fully Baked French-Style Bread slices
Directions
In 2-quart saucepan over medium heat, in hot butter, cook onion, green pepper and garlic until vegetables are tender.
Stir in vegetable juice and bay leaf.
Heat to boiling.
Reduce heat to low; simmer, uncovered, 10 minutes.
Add shrimp and fish.
Cook until shrimp are pink and opaque and fish flakes easily with fork.
Discard bay leaf.
Stir in vegetable juice and bay leaf.
Heat to boiling.
Reduce heat to low; simmer, uncovered, 10 minutes.
Add shrimp and fish.
Cook until shrimp are pink and opaque and fish flakes easily with fork.
Discard bay leaf.
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