Shrimp and Vegetable Soup

• organic free range chicken broth↗4 cups
• peeled crushed tomatoes↗28 ounces
• shrimp↗16 ounces
• onion↗1 cup
• broccoli↗1⁄2 cup
• cauliflower↗1⁄2 cup
• cabbage↗1 cup
• sweet pepper↗1⁄2 cup
• bay leaves↗3
• italian seasoning↗1 tablespoon
• salt↗1⁄4 teaspoon
• pepper↗1⁄8 teaspoon

Step-by-step instructions

1. 1

   Combine chicken broth, tomatoes and bay leaves and heat over low heat.

2. 2

   Chop onions and other vegetables and pan fry veggies with spices, using oil or butter as needed to cook.

3. 3

   Add vegetables to soup broth once cooked.

4. 4

   Let soup simmer.

5. 5

   Peel shrimp, chop and cook on skillet, then add to soup right before serving.