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Shrimp, Pepper and Rice Soup

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  • Prep Time 35 min
  • Total Time 50 min
  • Servings 2
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Ladle out big bowlfuls of this hearty soup for any meal - made with shrimp, rice and bell pepper and is ready in less than an hour!

Ingredients

1/2
cup uncooked brown rice
1
tablespoon butter (do not use margarine)
1
cup water
1/4
teaspoon seafood seasoning (from 6-oz container), if desired
2
tablespoons apple juice
1
small onion, chopped (1/4 cup)
1
clove garlic, finely chopped
1 1/2
cups reduced-sodium chicken broth
1/2
teaspoon dried thyme leaves
3/4
lb cooked deveined peeled large (21 to 26 count) shrimp, thawed if frozen, tail shells removed
1
medium red bell pepper, cut into strips

Directions

  • 1 In 10-inch skillet, cook rice in butter over medium-high heat, stirring frequently, until rice is golden. Stir in water and seafood seasoning. Heat to boiling; reduce heat. Cover; simmer 30 to 35 minutes or until rice is almost tender and mixture is creamy.
  • 2 Meanwhile, in 2-quart saucepan, cook apple juice, onion and garlic over medium-high heat 5 minutes, stirring frequently. Stir in remaining ingredients. Cook about 10 minutes, stirring occasionally, until hot.
  • 3 Stir cooked rice into seafood mixture. Cook about 5 minutes, stirring occasionally, until rice is tender.

Expert Tips

The thyme adds an interesting herb flavor to this easy soup. If you'd rather use another dried herb, try marjoram or basil.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
430
Calories from Fat
80
% Daily Value
Total Fat
9g
14%
Saturated Fat
4 1/2g
22%
Trans Fat
0g
Cholesterol
345mg
116%
Sodium
850mg
35%
Total Carbohydrate
44g
15%
Dietary Fiber
7g
27%
Sugars
5g
Protein
43g
% Daily Value*:
Vitamin A
50%
50%
Vitamin C
100%
100%
Calcium
10%
10%
Iron
40%
40%
Exchanges:
2 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 5 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 Fat;
Carbohydrate Choice
3
*Percent Daily Values are based on a 2,000 calorie diet.

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