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SHRIMP AND YAM SOUP

This is a fun, richly flavored soup with a spectrum of color and flavor to match. Claw crabmeat can also be substituted for the shrimp.
Also see Article: Louisiana Sweet Potatoes

Makes 12 servings.

• 1 onion, chopped
• 1 bell pepper, cored and chopped (Note: For more color, add a red or yellow bell pepper.)
• 1 tsp. minced garlic
• 4 cups canned vegetable broth or chicken broth
• 2 cups diced, peeled sweet potatoes (yams)
• 1 (10 oz.) bag frozen cut green beans
• 1 (10 oz.) bag fresh spinach
• 1 lb. medium shrimp, peeled and deveined
• 1 (10 oz.) can chopped tomatoes and green chilies
• 1 (6 oz.) can tomato paste
• 1 tbsp. Worcestershire sauce
• Salt and pepper to taste
• Dash hot pepper sauce
• Sliced green onions (scallions), optional


Coat a large pot with nonstick cooking spray, and set over medium heat.

Add the onion, bell pepper, and garlic, and cook, stirring, until tender, 3 to 5 minutes.

Add the broth, sweet potatoes, frozen green beans, spinach, shrimp, tomatoes and green chilies, tomato paste, Worcestershire sauce, salt, pepper, and hot sauce, and bring to a boil.

Reduce the heat, and cook until the sweet potatoes are tender, 15 to 20 minutes.

Add the green onions, if desired, and add more broth if soup is too thick.


Per serving: CAL 94 (8% from fat); FAT 1g; SATURATED FAT 0.1 g; PROTEIN 9g; CARB 14g; CHOL 56mg; SODIUM 590mg; FIBER 3 g

Louisiana Sweet Potato Commission, Louisiana Department of Agriculture and Forestry - www.sweetpotato.org