1. Heat a large soup pot over medium heat. Add in oil, and once hot add in the onions, peppers, celery and garlic. Stir to combine and sweat for 2 – 3 minutes or until the onions are soft and translucent.
2. Add the paprika, oregano, salt & pepper, vinegar, tomatoes, broth, and beans to the vegetables. Stir to combine, reduce heat to a simmer, and cook for 12 – 15 minutes.
3. Add in shrimp and cook for 3 minutes or until they have turned pink.
4. Taste and adjust seasoning, garnish with fresh parsley, and serve warm.
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|Serving Size: 1 Serving (774g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 84 (22%)|
|Amt Per Serving||% DV|
|Total Fat 9.3g||12 %|
|Saturated Fat 1.4g||7 %|
|Monounsaturated Fat 5.3g|
|Polyunsanturated Fat 1.7g|
|Cholesterol 172.4mg||53 %|
|Sodium 1712.5mg||59 %|
|Potassium 1091.7mg||29 %|
|Total Carbohydrate 45.8g||13 %|
|Dietary Fiber 13.1g||53 %|
|Sugars, other 32.6g|
|Protein 36.3g||52 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 388
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