Shrimp Entree Soup
A hearty shrimp soup with smoky bacon, fresh vegetables, and bold spices, perfect for a comforting meal that highlights the sweetness of shrimp and the richness of bacon.
Ingredients
- 6 strips lean bacon ⓘ
- 1/2 cup chopped onion ⓘ
- 1 medium clove garlic, minced ⓘ
- 1 (28 oz.) can whole tomatoes ⓘ
- 1 medium green pepper, chopped ⓘ
- 1/4 teaspoon red pepper sauce ⓘ
- 1/2 teaspoon black pepper ⓘ
- 1 medium bay leaf ⓘ
- 1 large carrot, thinly sliced ⓘ
- 1 medium rib celery, sliced ⓘ
- 2 medium potatoes, peeled and cubed ⓘ
- 2 (4.5 oz.) cans shrimp or 1 (10 oz.) package frozen shrimp, uncooked and peeled ⓘ
Instructions
- Fry bacon until crisp in a Dutch oven. Drain and crumble bacon.
- Saute onion and garlic in 2 tablespoons bacon fat over moderately low heat until onion is transparent.
- Add tomatoes with liquid, green pepper, red pepper sauce, black pepper, bay leaf, carrots, celery, potatoes, and salt. Bring to boiling point.
- Reduce heat and simmer, covered, until potatoes are done.
- Add shrimp (drained and rinsed if canned). Continue cooking until shrimp are heated through and just done.
- Remove bay leaf. Garnish each serving with crumbled bacon if desired. Serve hot.
Nutrition & Diet Analysis (per serving)
623
kcal
31% DV
Protein
Fat
Carbs
Diet fit
High-protein
High-fiber
Contains
Shellfish
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).