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Seafood Soup

Seafood Soup
The tomato-based soup Valerie Bradley cooks up in Beaverton, Oregon is loaded with tender chunks of salmon, shrimp and chopped veggies. Simply seasoned with basil, oregano and garlic, it makes a filling meal-in-a-bowl.
6 ServingsPrep: 20 min. Cook: 50 min.

Ingredients

  • 1/2 cup chopped onion
  • 1/2 cup chopped green pepper
  • 3 tablespoons minced fresh parsley
  • 1 tablespoon olive oil
  • 1 cup chopped carrots
  • 1 garlic clove, minced
  • 1 can (15 ounces) tomato sauce
  • 1 can (14-1/2 ounces) diced tomatoes
  • 3/4 cup white wine or chicken broth
  • 1 bay leaf
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon dried basil
  • 1/4 teaspoon pepper
  • 3/4 pound salmon fillets, skinned and cut into 3/4-inch cubes
  • 1/2 pound uncooked medium shrimp, peeled and deveined

Directions

  • In a large saucepan, saute the onion, green pepper and parsley in oil
  • until tender. Add carrots and garlic; cook and stir for 3 minutes.
  • Stir in the tomato sauce, tomatoes, wine or broth and seasonings.
  • Bring to a boil. Reduce heat; cover and simmer for 30 minutes. Stir
  • in salmon and shrimp. Cover and cook 7-10 minutes longer or until
  • fish flakes easily with a fork and shrimp turn pink. Discard bay
  • leaf. Yield: 6 servings.
© Taste of Home 2013

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Seafood Soup (continued)

Nutrition Facts: One serving (1 cup) equals 212 calories, 9 g fat (2 g saturated fat), 87 mg cholesterol, 620 mg sodium, 13 g carbohydrate, 3 g fiber, 19 g protein. Diabetic Exchanges: 3 lean meat, 2 vegetable.
Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.
© Taste of Home 2013