SO Shrimp and Yam Soup

Shrimp and Yam Soup


1  Onion, chopped

1  Bell pepper, cored and chopped (Note: For more color, add a red or yellow bell pepper.)

1  Teaspoon minced garlic

4  Cups canned vegetable broth or chicken broth

2  Cups diced, peeled sweet potatoes (yams)

1  (10 oz.) bag frozen cut green beans

1  (10 oz.) bag fresh spinach

1  Pound medium shrimp, peeled and deveined

1  (10 oz.) can chopped tomatoes and green chilies

1  (6 oz.) can tomato paste

1  Teaspoon Worcestershire sauce

Salt and pepper to taste

Dash hot pepper sauce

Sliced green onions (scallions), optional


Coat a large pot with nonstick cooking spray, and set over medium heat. Add the onion, bell pepper, and garlic, and cook, stirring, until tender, 3 to 5 minutes. Add the broth, sweet potatoes, frozen green beans, spinach, shrimp, tomatoes and green chilies, tomato paste, Worcestershire sauce, salt, pepper, and hot sauce, and bring to a boil. Reduce the heat, and cook until the sweet potatoes are tender, 15 to 20 minutes. Add the green onions, if desired, and add more broth if soup is too thick.

Recipes from:  Holly Clegg
The Healthy Cooking Blog


Serving Size: Makes 12 servings.

Cook Time: 1 hour