Turn Up The Flavor On Boring Bean Soup By Adding Shrimp To The Mix
0 Comment
Argo cornstarch, baking powder, baking soda, barilla pasta, Bertolli extra-virgin olive oil, black pepper, Bob's Red Mill, Borden, brown sugar, Campbell’s soups, casserole, Chiquita, Clabber Girl, College Inn, Cool Whip, crock pot, Daisy sour cream, dessert, Dole, domino sugar, eat, Eggland's Best eggs, fisher nuts, food, Gold Medal flour, granulated sugar, Green Giant, Hershey, Hodgkin’s Mill, Jell-O, Jif peanut butter, Johnsonville, keebler, kosher salt, Kraft, land o lakes butter, Libby, McCormick spices, Morton salt, Pam Cooking Spray, Pepperidge Farm, Philadelphia cream cheese, Powdered sugar, recipe, Ritz crackers, Sara Lee, Sargento, slow cooker, Thorn Apple Valley, Toll House, TruMoo milk, tuscan bean and shrimp soup, tyson, vanilla, vanilla extract, Vlasic, Wesson vegetable oil, whipped topping
I am a country girl. I am obsessed with soups, especially when the weather starts to get colder. Growing up in Michigan, my mom was always making soup because it is an arctic tundra there for 9 months out of the year. Then, I moved to southwestern Pennsylvania and things seemed to warm up a bit. The locals think it’s cold but I think it’s a lot warmer than what I’m used too.
However, PA still gets snow and their fair share of cold winter days so soup still comes in handy around these parts. This bean soup is amazingly flavorful and it contains shrimp. Yum! Now, i have a youngin with shellfish allergies running around the homestead so I can only make this soup on the rare occasions when he isn’t home. I savor the “souper” moment. Enjoy!
Recipe and photo courtesy of Ree.
USE THE RED NEXT PAGE LINK BELOW FOR THE RECIPE AND INGREDIENTS.