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+ | __NOTOC__ |
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− | Mediterranean Style [[Shrimp]] Vegetable Soup |
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+ | == Description == |
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+ | * 2 cups sliced [[mushroom]]s |
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+ | * 1 medium [[onion]], chopped |
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+ | * 1 can (16-oz) reduced-sodium whole [[tomato]]es, undrained, coarsely chopped |
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+ | * 1 can (8 ounces) reduced-sodium [[tomato sauce]] |
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+ | * 1 pound peeled, de-veined [[shrimp]] |
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+ | # Spray large saucepan with [[cooking spray]]; heat over medium heat until hot. |
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+ | # Add [[mushroom]]s, [[onion]], [[bell pepper]], and [[garlic]]; saute, covered, until vegetables are tender, 8 to 10 minutes. |
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+ | # Add remaining ingredients, except salt and [[pepper]]; heat to boiling. |
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+ | # Reduce heat and simmer, covered, 10 to 15minutes. |
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+ | # Season to taste with [[salt]] and [[pepper]]. |
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+ | == Nutritional information == |
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+ | * Exchanges: 2 Vegetable, 1 Meat |
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− | * 2 Cups Sliced [[Mushrooms]] |
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− | * 1 Medium [[Onion]], Chopped |
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− | * 1 Can (16-Oz) Reduced-Sodium Whole [[tomatoes]], Undrained, Coarsely Chopped |
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− | * 1 Can (8 Ounces) Reduced-Sodium [[tomato]] Sauce |
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− | * 1 Pound Peeled, De-Veined [[Shrimp]] |
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− | Spray Large Saucepan With [[cooking spray]]; Heat Over Medium Heat Until Hot.Add [[Mushrooms]], [[Onion]], [[bell pepper]], And [[garlic]]; Saute, Covered, UntilVegetables Are Tender, 8 to 10 Minutes. Add Remaining Ingredients, ExceptSalt And [[pepper]]; Heat to Boiling. Reduce Heat And Simmer, Covered, 10 to 15Minutes. Season to Taste With [[salt]] And [[pepper]]. |
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− | Calories: 121 Protein: 14.8 g Sodium: 211 Mg |
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− | == contributed by == |
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[[Category:Cathy's Recipes]] |
[[Category:Cathy's Recipes]] |
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− | [[Category: |
+ | [[Category:Clam juice Recipes]] |
− | [[Category: |
+ | [[Category:Green bell pepper Recipes]] |
− | [[Category: |
+ | [[Category:Mushroom Recipes]] |
[[Category:Orange juice Recipes]] |
[[Category:Orange juice Recipes]] |
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− | [[Category:Mushroom Recipes]] |
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− | [[Category:Marjoram Recipes]] |
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− | [[Category:Savory Recipes]] |
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[[Category:Shrimp Recipes]] |
[[Category:Shrimp Recipes]] |
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Latest revision as of 15:14, 5 February 2011
Description
Contributed by Catsrecipes Y-Group
- Serves: 6 (about 1½ cups each)
Ingredients
- olive oil cooking spray
- 2 cups sliced mushrooms
- 1 medium onion, chopped
- ½ medium green bell pepper, chopped
- 3 cloves garlic, minced
- 1 can (16-oz) reduced-sodium whole tomatoes, undrained, coarsely chopped
- 1 can (8 ounces) reduced-sodium tomato sauce
- 1 pound peeled, de-veined shrimp
- 1-2 cups vegetable broth
- ½ cup dry white wine or orange juice
- ½ - 1 cup clam juice
- 2 strips orange rind (3 x ½ inch)
- 2 bay leaves
- 1 teaspoon dried marjoram leaves
- ½ - ¾ teaspoon dried savory leaves
- ¼ teaspoon fennel seeds, crushed
- salt and pepper, to taste
Directions
- Spray large saucepan with cooking spray; heat over medium heat until hot.
- Add mushrooms, onion, bell pepper, and garlic; saute, covered, until vegetables are tender, 8 to 10 minutes.
- Add remaining ingredients, except salt and pepper; heat to boiling.
- Reduce heat and simmer, covered, 10 to 15minutes.
- Season to taste with salt and pepper.
Nutritional information
Calories: 121, Protein: 14.8 g, Sodium: 211 Mg, Cholesterol: 115.6 mg, Fat: 1.1 g, Carbohydrates: 10.7 g
- Exchanges: 2 Vegetable, 1 Meat