Quick and Easy Low-Cal Shrimp Soup

This recipe is not only healthy because its low-fat, low calorie, and full of veggies and protein, it's also a proven hit with the meat-and-potatoes crowd.

Inspired by Food Network's Marcela Valledoid's Shrimp Broth, this is a simpler shrimp soup recipe that calls for ingredients almost always on hand in the pantry, fridge, and freezer.


Quick and Easy Low-Cal Shrimp Soup

Ingredients

1-2 pounds cooked large shrimp (If you like more broth in your soup, use less shrimp, if you like a chunkier soup use more.)

4 cups low-fat chicken broth

4 cups water

2 stalks celery, chopped

1 large carrot, chopped

1 small sweet or red onion, diced

1 large tomato, diced (remove seeds if desired)

1 green bell pepper

cayenne pepper (4-5 dashes or to taste)

kosher salt (1 tablespoon or to taste)

1/2 teaspoon black pepper

1 tablespoon olive oil

Preparation

1.  Place broth, water, cayenne pepper, black pepper, and salt in a large stock pot and boil.

2. Rinse shrimp and remove tails, then set aside.

3. Sautée onion in olive oil over medium-high heat. After a few minutes, add the carrots and celery. Cook for a few minutes more, then place in stock pot.

4. Boil broth with onions, carrots, and celery for approximately ten minutes.

5. Add green pepper and tomato and boil for a few minutes longer.

5. Add the shrimp, then reduce heat and simmer for approximately ten minutes.

Enjoy!