Cajun Shrimp Soup with Corn


1 pkg vegetable tomato soup mix
4 cups of water
1 chicken boullion oxo cube
1 beef boullion oxo cube
2 tablespoons vegetable oil
3 celery stalks, sliced
1 medium onion, chopped
1/2 of each, green, yellow and red pepper, chopped
2 green onions, sliced
2 garlic cloves, chopped
2 corn cooked, chopped into 4 pieces each
1/2 zucchini, chopped
2 carrots, chopped or whole baby carrots ( 1/2 cup)
1/2 cup snow peas ( optional – I had some fresh in the fridge )
10 Petite new white potatoes, halved
3 fresh tomatoes or 1 can (10 ounces) diced tomatoes and green chilies, undrained
1 bay leaf
1/2 teaspoon black pepper
1/2 teaspoon cayenne pepper
Dash hot pepper sauce
10 large uncooked shelled shrimp or 3 cups cooked small shrimp
1/3 cup chopped fresh parsley
12 teaspoon oregano and basil
1/4 tsp cinnamon or nutmeg
1 package biryani rice or 1 cup basmati / long grain rice


In a soup pot, add the package tomato vegetable soup mix along with the 2 cups water. ( the soup pkg is a short cut for making soup in a hurry, and is optional ).

While bringing to a boil, chop up all the vegetables to add to the soup mix. Reduce the heat, low to medium and add all vegetables, along with with the herbs, spices and bouillion cubes and the shrimp.

Cook for 45 minutes to one hour. Test the soup and add more water if necessary and cook only till vegetables are still firm.

Serve with croutons, crackers or fresh bread.

** An easy soup and the flavours are wonderful! Enjoy!


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