Shrimp and Yam Soup
"This is a fun, richly flavored soup with a spectrum of color and flavor to match. Claw crabmeat can also be substituted for the shrimp. I always make an extra batch of this amazing soup to store in the freezer." - Recipe by Holly Clegg.
1 onion, chopped
1 bell pepper, cored and chopped*
1 teaspoon minced garlic
4 cups canned vegetable broth or chicken broth
2 cup diced, peeled sweet potatoes (yams)
1 (10-ounce) bag frozen cut green beans or use fresh beans
1 (10-ounce) bag fresh spinach
1 pound medium uncooked shrimp, peeled and deveined
1 (10-ounce) can chopped tomatoes and green chilies
1 (6-ounce) can tomato paste
1 tablespoon Worcestershire sauce
Salt and ground black pepper to taste
Dash hot pepper sauce
Sliced green onions for garnish (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.
Makes 12 servings.
*For more color, add a red or yellow bell pepper.
Nutritional Information Per Serving (1/12 of recipe): Calories: 94; Calories From Fat: 8; Total Fat: 1g; Cholesterol: 56mg; Total Carbs: 14g; Fiber: 3g; Protein: 9g; Sodium: 590mg.
Recipe and photograph courtesy of Louisiana Sweet Potato Commission.