Low Carb Seafood & Tomato Soup
I got this recipe from a friend who I have taught over the years how to eat well. She told me that her husband made this soup for them this past weekend and she highly recommended it. Seafood, to a pregnant woman kind of sounded gross. A hot seafood and tomato soup on such a hot night……again, gross. I decided that I was in a food rut and I needed something to spice up my diet. So, I am not going to lie…… I was a little skeptical about making this soup for dinner last night, but I made it and LOVED it! I changed a few things to the original recipe to make it my own and I think that you will be pleasantly surprised with this delicious, tasty, low carb meal. It’s time we all changed a few things in our lives :o)
Seafood & Tomato Soup:
Ingredients:
1 Tbsp sunflower oil (gives a nuttier taste) or 1 Tbsp Olive oil
1/2 cup chopped onion
1/2 cup chopped red bell pepper
3 cloves garlic, fresh and minced
1 large homegrown tomato, diced (if you can’t find homegrown, use roma)
28 oz canned diced tomatoes, low sodium
28 oz canned tomato sauce, low sodium
1 cup water
1/4 cup dry cooking wine
2 Tbsp dried parsley or 1/4 cup fresh parsley
1 tsp Worcestershire sauce
1/2 tsp dried oregano
1 tsp red pepper flakes
8 oz scallops
8 oz shrimp, peeled and deveined
10 oz whole clams
1 package baby spinach
Prep:
Heat oil in a large dutch pan over medium high heat. Add the onion, bell pepper, garlic and sauté for about 5 minutes until the onion is soft.
Add canned tomatoes, diced tomatoes, and fresh tomato to pot. Add wine, parsely, Worcestershire, oregano, and red pepper flakes and stir. Bring to a boil over medium heat and then simmer, covered, for about 15 minutes. Add seafood and bring to a boil again. Reduce heat and simmer for 8 minutes or until the seafood is pink and tender. During the last minute of cooking, add the spinach.
Serves 6. Approximately 235 calories per serving, 33 grams protein, 4 grams of fat, and 22 g carbs.
I hope you enjoy this as much as I did!
**I personally do not like scallops or clams, so I just used one pound of shrimp instead of adding the clams or scallops.**
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