VEGETABLE SHRIMP SOUP RECIPES

VEGETABLE SOUP RECIPE | MYRECIPES

Vegetable Soup Recipe | MyRecipes image

Chock-full of veggies--nine to be exact, our homemade Vegetable Soup is the ultimate feel-good, good-for-you soup.

Provided by MyRecipes

Total Time 45 minutes

Prep Time 15 minutes

Cook Time 30 minutes

Yield Serves 6

Number Of Ingredients 14

Ingredients

2 tablespoons canola oil
2 carrots, cut into 1/2-inch dice
1 large onion, chopped
1 rib celery, thinly sliced
1 clove garlic, minced
1 14.5-oz. can diced tomatoes, drained
2 small Yukon Gold or red potatoes (about 4 oz. each), cut into 1/2-inch dice
6 cups low-sodium vegetable broth
1 small zucchini, cut into 1/2-inch dice
1 small yellow squash, cut into 1/2-inch dice
1 cup broccoli florets, cut into small pieces
Salt and pepper
¾ cup grated Parmesan
Chopped fresh herbs, such as thyme, parsley or basil, optional

Steps:

Warm oil in a large saucepan over medium-high heat. Add carrot, onion and celery and cook, stirring often, until slightly softened, about 3 minutes. Add garlic and sauté 1 minute longer. Stir in tomatoes and potatoes. Pour in broth and bring to a boil. Reduce heat to low and simmer, uncovered, until flavors have blended and potatoes are slightly softened, about 10 minutes.
Add zucchini, squash and broccoli and continue to cook until potatoes are cooked through and vegetables are tender but not mushy, about 7 minutes. Season with salt and pepper. Sprinkle with Parmesan and herbs, if desired. Serve hot.

Nutrition Facts : Calories 183 calories, CarbohydrateContent 19 g, CholesterolContent 11 mg, FatContent 8 g, FiberContent 4 g, ProteinContent 8 g, SaturatedFatContent 3 g, SodiumContent 628 mg

SHRIMP AND VEGETABLE STIR-FRY RECIPE | MYRECIPES

Shrimp and Vegetable Stir-Fry Recipe | MyRecipes image

Instead of take-out, make an easy shrimp stir-fry for dinner using steamed brown rice, forzen shrimp, and frozen stir-fry vegetables.

Provided by MyRecipes

Total Time 25 minutes

Prep Time 15 minutes

Cook Time 10 minutes

Yield 4 Servings

Number Of Ingredients 10

Ingredients

¾ cup chicken broth
¼ cup fresh orange juice
2 tablespoons soy sauce
1 tablespoon cornstarch
½ teaspoon sugar
2 tablespoons peanut oil or vegetable oil
1 pound frozen deveined large shrimp, thawed and peeled
3 garlic cloves, minced
1 (1 lb.) bag frozen stir-fry vegetables, thawed and drained
4 cups steamed brown rice, for serving (cook about 2 dry)

Steps:

In a small bowl, whisk together broth, orange juice, soy sauce, cornstarch and sugar; set aside.
Heat oil in wok or large nonstick skillet over medium-high heat. Add shrimp and stir-fry for 2 minutes. Add half of garlic and stir-fry, about 2 more minutes. Transfer to plate.
Add vegetables and cook, stirring, until heated through, about 3 minutes. Stir sauce again and add to pan, stirring until thickened, about 2 minutes. Return shrimp to pan and toss to coat. Serve with rice.

Nutrition Facts : Calories 472 calories, CarbohydrateContent 59 g, CholesterolContent 172 mg, FatContent 11 g, FiberContent 5 g, ProteinContent 32 g, SaturatedFatContent 2 g, SodiumContent 880 mg

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