![Shrimp & Okra Soup](https://cdn.statically.io/img/www.eatingwell.com/thmb/pfobEa5b-Wf7MusQLi4bHzbIUfc=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/7986497-shrimp-okra-soup-beauty-square-1c5748526dfd479899f4be85b7979be2.jpg)
Photographer Victor Protasio, Food Stylist Ruth Blackburn, Prop Stylist Christina Dailey
Ingredients
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2 tablespoons unsalted butter
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1 cup chopped yellow onion
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1 cup chopped green bell pepper
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1 cup chopped celery
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1 tablespoon chopped garlic
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¾ teaspoon salt
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¼ teaspoon cayenne pepper
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4 cups reduced-sodium vegetable broth
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1 (28 ounce) can no-salt-added diced tomatoes
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1 fresh or dried bay leaf
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1 pound large peeled, deveined raw shrimp
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2 cups frozen sliced okra, thawed
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1 cup frozen corn, thawed
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1 cup frozen cut green beans, thawed
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1 tablespoon lemon juice
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3 cups cooked long-grain brown rice
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6 tablespoons thinly sliced scallions
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Hot sauce (optional)
Directions
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Melt butter in a large Dutch oven over medium-high heat. Add onion, bell pepper and celery; cook, stirring often, until the vegetables are tender, about 5 minutes. Stir in garlic, salt and cayenne; cook, stirring constantly, until fragrant, about 1 minute. Add broth, tomatoes and bay leaf. Bring to a boil over medium-high heat; reduce heat to medium-low and simmer, undisturbed, until the vegetables are softened and the flavors meld, about 20 minutes.
Photographer Victor Protasio, Food Stylist Ruth Blackburn, Prop Stylist Christina Dailey
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Add shrimp, okra, corn and green beans to the pot. Return to a simmer over low heat; cover and simmer, stirring once, until the shrimp turn pink and are cooked through and the vegetables are heated through, 8 to 10 minutes. Discard bay leaf. Stir in lemon juice.
Photographer Victor Protasio, Food Stylist Ruth Blackburn, Prop Stylist Christina Dailey
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Divide rice among 6 bowls. Top with soup and sprinkle with scallions. Serve with hot sauce, if desired.
Photographer Victor Protasio, Food Stylist Ruth Blackburn, Prop Stylist Christina Dailey
Nutrition Facts (per serving)
276 | Calories |
5g | Fat |
43g | Carbs |
15g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 6 | |
Serving Size about 2 cups soup & 1/2 cup rice | |
Calories 276 | |
% Daily Value * | |
Total Carbohydrate 43g | 16% |
Dietary Fiber 6g | 21% |
Total Sugars 7g | |
Protein 15g | 30% |
Total Fat 5g | 6% |
Saturated Fat 3g | 15% |
Cholesterol 105mg | 35% |
Vitamin A 2032IU | 41% |
Vitamin C 50mg | 56% |
Vitamin D 2IU | 1% |
Vitamin E 1mg | 9% |
Folate 143mcg | 36% |
Vitamin K 40mcg | 33% |
Sodium 515mg | 22% |
Calcium 144mg | 11% |
Iron 2mg | 11% |
Magnesium 62mg | 15% |
Potassium 624mg | 13% |
Zinc 2mg | 18% |
Vitamin B12 1mcg | 42% |
Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.
* Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.