Spicy Hearty Sausage & Shrimp Soup

5-6
Servings
30m
Prep Time
60m
Cook Time
1h 30m
Ready In


"Was kind of cold tonight, so I made up this soup. Wow was it ever good! Sodium content isn't near what the nutrition info states."

Original recipe yields 5-6 servings
OK

Nutritional

  • Serving Size: 1 (373.1 g)
  • Calories 395.8
  • Total Fat - 17.7 g
  • Saturated Fat - 5.6 g
  • Cholesterol - 92.4 mg
  • Sodium - 1170.5 mg
  • Total Carbohydrate - 36.1 g
  • Dietary Fiber - 3.8 g
  • Sugars - 2.9 g
  • Protein - 24.1 g
  • Calcium - 127.9 mg
  • Iron - 3.1 mg
  • Vitamin C - 46.2 mg
  • Thiamin - 0.2 mg

Step 1

Put olive oil in a large skillet. Heat on medium heat. Saute ground sausage and separate into 1/2" chunks. Remove from pan. Add in the same skillet the shrimp and season with the Southwestern seasoning. Saute until just done on both sides (about 3 minutes on each side). Remove from skillet into a separate dish from the sausage.

Step 2

If you need more olive oil in the skillet, add it now to saute the onions, carrots, celery and bell peppers, till the onions and celery are translucent.

Step 3

In a large saucepan, pour in the beef stock, black pepper, oregano and rosemary. Heat to boiling. Add in the corn, kale, sauted vegetables and cooked sausage. Bring back to a boil, then reduce heat to a simmer. Cook with lid just slightly off of completely sealed.

Step 4

Simmer for 45 minutes. Then add the Minute Rice and let cook for 5 minutes. Then add the cooked shrimp in just for a few seconds to reheat. Then serve it up.

Step 5

Serve with perhaps some crusty Italian Bread or some French bread. YUM!

Tips & Variations


No special items needed.

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