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Caribbean Flavor Seafood Soup

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Shrimp, Crab Meat & Vegetables in a Savory Broth

YIELD

8 servings

PREP

20 min

COOK

40 min

READY

60 min

Ingredients

20 578
OUNCES ML/G SOUP, CREAM OF CELERY
2 cans
20 578
OUNCES ML/G CHICKEN BROTH
2 cans (can use 1 chicken bullion cube per can if necessary)
½ 118
CUP ML ZUCCHINI
diced
½ 118
CUP ML SWEET RED BELL PEPPERS
diced
1/2 118
CUP ML YELLOW SUMMER SQUASH
diced *
½ 7.5
TABLESPOON ML ONION POWDER
20 2E+1
LARGE LARGE SHRIMP, COOKED
whole or chopped
1 237
CUP ML CRAB MEAT
Substitute with imitation crab if need be
3 3
LARGE LARGE NEW POTATOES
diced (For a more enhanced Caribbean flavor use Sweet Potatoes) *
½ 0.5
LARGE LARGE LIMES
freshly squeezed for the juice
¼ 1.3
TEASPOON ML PAPRIKA
¼ 1.3
TEASPOON ML SEA SALT
½ 2.5
TEASPOON ML BLACK PEPPER
Freshly ground
½ 2.5
TEASPOON ML GARLIC SALT
1 113
STICK G MARGARINE
Margarine/Butter *

Directions

In stock pot combine ALL ingredients.

On high heat bring to a boil, stirring often reduce heat & simmer for 45 to 60 minutes. Stir occasionally to keep vegetables from sticking to bottom

*For a spicier, hotter version add Cayenne pepper or chilli pepper to taste.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 247g (8.7 oz)
Amount per Serving
Calories 160 29% from fat
 % Daily Value *
Total Fat 5g 8%
Saturated Fat 1g 7%
Trans Fat 0g
Cholesterol 133mg 44%
Sodium 949mg 40%
Total Carbohydrate 3g 3%
Dietary Fiber 1g 4%
Sugars g
Protein 36g
Vitamin A 14% Vitamin C 28%
Calcium 7% Iron 14%
* based on a 2,000 calorie diet How is this calculated?
 
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