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. I always make an extra batch of this amazing soup to store in the freezer." - Recipe by Holly Clegg.

Recipe Ingredients:

1 onion, chopped
1 bell pepper, cored and chopped*
1 teaspoon minced garlic
4 cups canned vegetable broth or chicken broth
2 cup diced, peeled sweet potatoes (yams)
1 (10-ounce) bag frozen cut green beans or use fresh beans
1 (10-ounce) bag fresh spinach
1 pound medium uncooked shrimp, peeled and deveined
1 (10-ounce) can chopped tomatoes and green chilies
1 (6-ounce) can tomato paste
1 tablespoon Worcestershire sauce
Salt and ground black pepper to taste
Dash hot pepper sauce
Sliced green onions for garnish (optional)

Cooking Directions:

1. 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.
2. 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.
3. Add the green onions, if desired, and add more broth if soup is too thick.

Makes 12 servings.

*For more color, add a red or yellow bell pepper.

Nutritional Information Per Serving (1/12 of recipe): Calories: 94; Calories From Fat: 8; Total Fat: 1g; Cholesterol: 56mg; Total Carbs: 14g; Fiber: 3g; Protein: 9g; Sodium: 590mg.

Recipe and photograph courtesy of Louisiana Sweet Potato Commission.