Tomato-Basil Shrimp Stew
This savory stew is nutritious and just the thing for a cold winter's evening.
Servings: 6 people
Calories: 298kcal
Ingredients
- 2 pounds baby shrimp You can use less; regular sized shrimp is OK, too
- 30 ounces tomato sauce cans
- 6 ounces tomato paste can, for added thickness
- 2 to 4 cups water or vegetable broth depending on desired soupiness
- 1 lemon juiced
- 15 1/2 ounces garbanzo beans can
- 1 carrot chopped
- 2 garlic cloves minced
- 1 tablespoon ginger minced
- 2 tablespoons basil fresh chopped
- 1 teaspoon oregano
- salt and pepper lots of pepper gives more zest!
Instructions
- *Add chopped zucchini/squash about 1 hour before the soup is finished (Optional)
- Combine all ingredients in the slow cooker and set on low for 3-4 hours, or until shrimp is thoroughly cooked. You can also cook in a pot on the stovetop on low for about 1 hour before the soup is finished (Optional)
Nutrition
Serving: 1.75cups | Calories: 298kcal | Carbohydrates: 38g | Protein: 31g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 191mg | Sodium: 1839mg | Potassium: 1213mg | Fiber: 10g | Sugar: 14g | Vitamin A: 3081IU | Vitamin C: 28mg | Calcium: 165mg | Iron: 5mg |
| SmartPoints (Freestyle): 8
SmartPoints (Freestyle): 8
SmartPoints (Freestyle): 8