Name: Paella Soup
Ingredients: 2 tablespoons canola oil; 1 large onion, chopped (about 2 cups); 1 medium red bell pepper, chopped (about 1 cup); 1 medium green bell pepper, chopped (about 1 cup); 2 garlic cloves, minced; 3 cups uncooked quick-cooking brown rice; 1 can (14-ounce) fat-free, less-sodium chicken broth; 1 teaspoon ground turmeric; 1/2 teaspoon dried thyme; 1 teaspoon smoked paprika; 1 can (14.5-ounce) can petite diced tomatoes; 2 cups tomato (or V8) juice; 1 cup frozen green peas; ½ pound peeled and deveined medium shrimp; Freshly ground black pepper

Description

Learn how to make a quick and Paella recipe turned into a satisfying soup.

Ingredients

Scale

2 tablespoons canola oil
1 large onion, chopped (about 2 cups)
1 medium red bell pepper, chopped (about 1 cup)
1 medium green bell pepper, chopped (about 1 cup)
2 garlic cloves, minced
3 cups uncooked quick-cooking brown rice
1 can (14-ounce) fat-free, less-sodium chicken broth
1 teaspoon ground turmeric
1/2 teaspoon dried thyme
1 teaspoon smoked paprika
1 can (14.5-ounce) can petite diced tomatoes
2 cups tomato (or V8) juice
1 cup frozen green peas
½ pound peeled and deveined medium shrimp
Freshly ground black pepper

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Instructions

In a large stock pot, heat oil over medium heat. Add onions, bell peppers and garlic; sauté for 6 minutes. Stir in rice, broth, 1 ¼ cups water, turmeric, thyme and smoked paprika; bring to a boil. Cover, reduce heat to medium-low and cook for 10 minutes. Stir in tomatoes, tomato juice, peas, shrimp, olives and black pepper; cook 4-5 minutes until shrimp is pink and tender.