4/5
(1 Votes)
Ingredients
- 28 ounce fire-roasted diced tomatoes
- 8 ounce potato; quartered
- 8 ounce chorizo sausage; sliced 1/2 inch thick
- 1 large (1 cup) cubanelle or Italian frying pepper; quartered and sliced
- 1/2 cup celery; thinly sliced
- 1/2 cup white wine
- 1/2 cup Water
- 1/4 cup onion; finely chopped
- 1/2 teaspoon paprika
- 1/2 teaspoon garlic; minced
- 1 teaspoon Salt
- 1/4 teaspoon dried thyme
- 1 pound shrimp; peeled, deveined
Preparation
Step 1
1. Place all ingredients except shrimp in a slow-cooker. Gentle stir until
well combined and vegetables are covered in cooking liquid. Cover and cook
on low 6 to 9 hours until vegetables are tender.
2. Turn heat to high. Add shrimp to slow-cooker, pushing them down into
soup. Cover and cook on high 15 minutes or until shrimp are just cooked
through.
You'll also love
-
French Onion Soup (Weight Watchers) 4/5 (1 Votes) -
Banana Cream Pie with Vanilla... 4/5 (1 Votes)
You'll also love
-
Parsnip, Bacon and Apple Soup 4/5 (1 Votes) -
Veal Stew - for Pressure Cooker 3/5 (2 Votes)