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Shrimp and Black Bean Soup Recipe

Shrimp and Black Bean Soup Recipe

6 serving

In Mexico, leaves from the avocado tree are used for seasoning in this favorite Oaxacan soup. We have substituted a bay leaf, which is somewhat stronger in flavor.



2 medium onions, chopped

4 cloves garlic, minced

2 medium tomatoes, cut into wedges

3 cans reduced-sodium fat-free chicken broth, divided

1/2 cup water

3 cups cooked dried black beans or 2 cans black beans, rinsed, drained

1 teaspoon each: dried oregano and thyme leaves, ground cumin

1 bay leaf

8 ounces peeled, deveined shrimp

Salt and pepper, to taste

Finely chopped cilantro, as garnish


Saute onions and garlic in lightly greased medium saucepan until tender, about 5 minutes. Process onion mixture, tomatoes, and 1 can chicken broth in food processor or blender until smooth; return to saucepan. Add remaining 2 cans broth, water, beans and herbs, heat to boiling. Reduce heat and simmer, uncovered, 10 minutes, adding shrimp during last 5 minutes. Discard bay leaf. Season to taste with salt and pepper, sprinkle with cilantro.


Per Serving:

Calories: 190

% of calories from fat: 5

Fat (gm): 1.1

Saturated fat (gm): 0.3

Cholesterol (gm): 58.3

Sodium (mg): 136

Protein (gm): 19.1

Carbohydrate (gm): 27

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