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Shrimp and Kale Soup
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Prep Time
10
minutes
mins
Cook Time
30
minutes
mins
Total Time
40
minutes
mins
Servings
4
servings
Ingredients
1x
2x
3x
5
cups
low sodium chicken broth
1
medium
onion
chopped
1
clove
garlic
minced
Sea salt and freshly ground black pepper
to taste
1
tablespoon
chili powder
1
14-oz. can
diced tomatoes
3
cups
chopped kale
1
pound
shrimp
shelled and deveined
Instructions
In a large pot over medium heat, add the first 7 ingredients (chicken broth through kale).
Cook for 10 minutes, until vegetables are slightly tender.
To the soup, add the shrimp.
Cook for 15 minutes, until shrimp, is pink and cooked through.
Serve warm.
Notes
SERVING SUGGESTION:
A tossed green salad (lettuce -not iceberg, salad veggies, and low carb salad dressing).
GLUTEN FREE:
Make sure chicken broth and diced tomatoes are gluten-free.
NUTRITION:
235 Calories; 3g Fat (10.4% calories from fat); 39g Protein; 14g Carbohydrate; 3g Dietary Fiber; 173mg Cholesterol; 861mg Sodium. Exchanges: 0 Grain(Starch); 5 Lean Meat; 2 Vegetable; 0 Fat.
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