INGREDIENTS
2
cans (14-1/2 ounces each) reduced-sodium chicken broth
1
can (about 14 ounces) diced tomatoes, undrained
1
can (8 ounces) tomato sauce
1
medium onion, chopped
1/2
medium green bell pepper, chopped
1/2
cup orange juice
1/2
cup dry white wine (optional)
1
jar (2-1/2 ounces) sliced mushrooms
1/4
cup ripe olives, sliced
2
cloves garlic, minced
1
teaspoon dried basil
2
bay leaves
1/4
teaspoon fennel seeds, crushed
1/8
teaspoon black pepper
1
pound uncooked medium shrimp, peeled
PREPARATION:
Slow Cooker Directions
- Place all ingredients except shrimp in slow cooker. Cover; cook on LOW 4 to 4-1/2 hours or until vegetables are crisp-tender.
- Stir in shrimp. Cover; cook 15 to 30 minutes or until shrimp are opaque. Remove and discard bay leaves.
Note
For a heartier soup, add 1 pound of firm white fish, such as or cod or haddock, cut into 1-inch pieces. Add the fish to the slow cooker 45 minutes before serving. Cover and cook on LOW.
This recipe appears in:
European
NUTRITIONAL INFORMATION:
Serving Size:
1-2/3 cups soup
Fiber
2 g
Carbohydrate
12 g
Cholesterol
129 mg
Saturated Fat
<1 g
Total Fat
3 g
Calories from Fat
17 %
Calories
162
Protein
21 g
Sodium
678 mg
DIETARY EXCHANGE:
Meat
2
Vegetable
2
