2 cans Chicken Broth
1 can diced Tomatoes
1 can Tomato Sauce
1 Medium Onion Chopped
1/2 medium Green Bell Pepper Chopped
1/2 c Orange Juice
1/2 c Dry White Wine
1 can sliced Mushrooms
1/4 c sliced pitted Black Olives
2 cloves Garlic, minced
1 t dried Basil
2 Bay Leaves
1/4 t Whole Fennel seeds, crushed
1/8 t black pepper
1 lb medium raw shrimp, peeled and deveined
Place all ingredients except shrimp in crock pot. Cover. Cook on low 4-4 1/2 hours or until vegetables are crisp tender. Stir in shrimp. Cover and cook15-30 minutes or until shrimp are pink and opaque. Remove and discard bay leaves.
For a heartier soup, add 1 lb of firm white fish (such as cod or haddock) cut into 1 inch pieces, 45 minutes before end of cooking tie.
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