Spicy Shrimp Soup

By Tonya_Speed

NUTRITION per serving: 404 Calories; 2g Fat; 39g Protein; 57g Carbohydrate; 8g Dietary Fiber; 148mg
Cholesterol; 896mg Sodium. Exchanges: 3 Grain (Starch); 4 Lean Meat; 1 1/2 Vegetable; 0 Fat. Points: 8

Ingredients

• 6 cups low sodium chicken broth
• 1 (14.5-oz.) jar spicy salsa (hot or extra hot is good in this soup)
• 1 cup brown rice
• 3/4 cup chopped onion
• 1 (8-oz.) package frozen California blend mixed
• vegetables (no sauce)
• 8 ounces black beans, rinsed and drained
• 1 pound cooked shrimp, peeled and deveined
• Cilantro, chopped

Details

Servings 6
Adapted from savingdinner.com

Preparation

Step 1

Combine broth, salsa, rice and onion in slow cooker. Cover and cook on Low for 3 to 4 hours, or until rice is cooked through. About 30 to 45 minutes before you are ready to serve, add mixed vegetables, black beans, and shrimp. Stir, cover and raise heat setting to High. Continue to cook until all ingredients are warmed through. Garnish with chopped cilantro.

SERVING SUGGESTION: A big spinach salad (or use mixed baby greens). Add some crusty bread.