Lunch

Ellen's Miso Shrimp and Vegetable Soup is for Lunch.

Ellen's Miso Shrimp and Vegetable Soup takes 25 minutes to prepare.

Ellen's Miso Shrimp and Vegetable Soup takes 20 minutes to cook.

Ellen's Miso Shrimp and Vegetable Soup makes 3 servings.

The ingredients for Ellen's Miso Shrimp and Vegetable Soup are:

1 tbsp canola oil
3 tbsp chopped onion
1 garlic clove, chopped fine
1/2 cup chopped cabbage
1 cup green beans cut
1 cup chopped organic carrots
1/4 cup sliced mushrooms
1 celery stalk sliced on diagonal
2 cups organic vegetable broth (I used Emeril's gourmet)
1 tsp curry powder
3 tsp Red Miso
1 Tbsp soy sauce
10 Large 41-45 count shrimp peeled, deveined
1/2 cup Louis Kemps Crab delight

Here is how you make Ellen's Miso Shrimp and Vegetable Soup:

Makes three 1.5 cup servings.Chop all vegetables, clean and devein shrimp as needed.In a large pot or dutch oven add the canola oil and heat over medium high heat. When thinly covers bottom of pot, add onions, garlic, celery, mushrooms and carrots and stir cooking for 5-7 min until onions translucent. Add cabbage, and curry and cook an additional 2 minutes. Slowly pour in vegetable broth, add Miso one tsp at a time stirring well after each addition and follow with Soy Sauce. Bring to boil, then add shrimp and crab delight. Stir and simmer until shrimp cooked through and vegetables fork tender. Serve immediately. (May substitute Baby Spinach for Cabbage if desired.)Number of Servings: 3Recipe submitted by SparkPeople user PINECONE56.

The nutritional information for Ellen's Miso Shrimp and Vegetable Soup is:

• Servings Per Recipe: 3
• Amount Per Serving
• Calories: 160.0

• Total Fat: 5.5 g
• Cholesterol: 38.8 mg
• Sodium: 890.3 mg
• Total Carbs: 17.5 g
• Dietary Fiber: 4.3 g
• Protein: 10.6 g

Ellen's Miso Shrimp and Vegetable Soup is Asian cuisine.

The dietary needs meet for Ellen's Miso Shrimp and Vegetable Soup is Lactose Free