White Bean and Tomato Soup with Shrimp

This recipe, as many of my recipes do, utilizes staple items I keep in my home. I used Rotel diced tomatoes and green chilies, S & W small white beans, and frozen peas, but fresh items will work also. For my vegetarians, simply omit the shrimp. This is a simple recipe you can customize to fit your preferences.


2 T olive oil
1/2 Vidalia onion, chopped
1/2 green pepper, chopped
3 cloves garlic, chopped

2 10 oz cans Rotel diced tomatoes and green chilies
1 15 oz can S & W white beans
1 cup frozen peas

2 T olive oil
3/4 lb medium shrimp 41/50 count, peeled and deveined (optional)
2 cloves garlic, chopped
Salt, pepper, thyme, and oregano to taste


1. Heat olive oil in pot or deep saute pan. Add onion, green pepper, and garlic. Saute about 5 minutes.

2. Add tomatoes, beans and peas. Season to taste. Simmer 10 minutes.


3. While soup is simmering, heat olive oil in a separate pan. Add garlic and shrimp (Yes, more garlic! ). Saute about 5 minutes.


4. Transfer shrimp to the tomato and bean mixture and simmer about 10 minutes or until shrimp are cooked thoroughly. Serve immediately.


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