bean vegetable shrimp soup

Salaam alaykum dear readers!

 

Sometimes it's nice to have a nice warm bowl of soup. This one can easily become a vegan soup by omitting the shrimp and swapping the chicken broth with vegetable broth. As a matter of fact, most times I make it vegan but I had some shrimp to use up  and only had chicken broth. Enjoy this soup with some home-made rustic bread or a nice grilled cheese sandwich!

First thing I do, is to cut all the vegetables I will need so they are ready to go as this soup cooks up quickly. You'll be cutting up: potato, tomato, onion, garlic, green beans, mushroom, carrot, jalapeno, and zucchini.

Place the large diced tomato, onion and garlic in a food processor to make a paste. Add the past to your dutch oven or pot along with the vegetable broth, water and salt. Bring to a boil then turn down to medium and simmer for 5 minutes. 

Add the potato, cover the pan and cook for 10 minutes.

Add the carrot, mushroom and green beans. Bring back to a simmer and cook for 7 minutes.

Add the cooked chickpeas, kidney beans, small diced tomato, zucchini, jalapeno, cumin and cayenne pepper. Bring to boil then turn back down to medium and simmer for 15 minutes.

When there is one minute left add in the cooked shrimp. Cook for one more minute then remove from the heat.

Did you make the recipe? Comment below.

Servings: 4

Ingredients

  • 4 cups low sodium chicken broth
  • 1 cup water

  • 1/2 small onion - large  dice (about 1/2 cup)

  • 1 cup large diced tomato

  • 1 cup small diced tomato

  • 1 peeled garlic clove

  • 1 can chickpeas

  • 1 can red kidney beans

  • 1 small peeled potato - diced (about 1 cup)

  • 1 cup green beans - cut into 1/2 inch pieces

  • 1 cup carrot - small dice

  • 1 cup mushroom - small diced

  • 1 small zucchini - diced

  • 1 small jalapeno - diced (remove seeds & rib)

  • Large handful of cooked salad shrimp

  • 1 teaspoon cumin

  • 1/2 - 1 teaspoon salt (start with 1/2 teaspoon and adjust if necessary)

  • 1/4 teaspoon cayenne pepper

Instructions

  1. To a food processor add: large diced tomato, large diced onion and garlic clove. Process until a paste forms.

  2. Pour the paste into your cooking pot. Add the chicken broth, water and salt. Bring to a boil and then turn down and simmer for 5 minutes. 

  3. Add the potato and cover the pot. Bring back to a simmer and cook for 10 minutes.

  4. Add the green beans, carrot and mushroom. Cover the pot and bring back to a simmer and cook for 7 minutes.

  5. Add the cooked chickpeas, cooked red kidney beans, small diced tomato, zucchini, jalapeno, cumin and cayenne pepper. Cover the pot and bring back to a simmer and cook for 15 minutes.

  6. When their is one minute left, add the cooked shrimp then remove from the heat. Sahten!

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