Shrimp Corn and Sweet Potato Soup.jpg

Shrimp, Corn and Sweet Potato Soup

TESTED RECIPE

Shrimp, Corn and Sweet Potato Soup

Makes 12 (1 cup) servings. Recipe is by Holly Clegg.

Prep time: 15 minutes. Cook time: 25 minutes

Nutritional nugget: Sweet potatoes are rich in vitamin A and powerful anti-inflammatory antioxidants.

1 red onion, chopped

½ cup chopped celery

½ teaspoon minced garlic

1 green bell pepper, chopped

2 cups peeled, diced sweet potatoes

1 (16-ounce) bag frozen corn

1 (14¾-ounce) can cream-style corn

1 (10-ounce) can chopped tomatoes and green chilis

1 (6-ounce) can low-sodium tomato paste

4 cups fat-free low-sodium chicken broth

1½ pounds peeled medium shrimp

Salt and pepper to taste

½ cup chopped green onions

1. In a large nonstick pot coated with nonstick cooking spray, sauté onion, celery, garlic and green pepper over medium heat for 5–7 minutes or until tender.

2. Add sweet potatoes, corn, cream-style corn, tomatoes, tomato paste and broth and bring mixture to a boil.

3. Add shrimp and cook about 10 minutes or until the shrimp is done. Season with salt and pepper and garnish with green onion (if using).

Nutritional information: calories 149, calories from fat 11, total fat 1 g, saturated fat 0 g, cholesterol 84 mg, sodium 344 mg, total carbohydrate 24 g, dietary fiber 4 g, sugars 6 g, protein 13 g. Diabetic exchanges: 1½ starch, 1 very lean meat

Holly Clegg, best-selling national cookbook author of the trim&TERRIFIC & Eating Well cookbook series, specializes in easy, healthy, everyday recipes. Visit her website, The Healthy Cooking Blog. Follow her on facebook.com/HollyClegginstagram.com/holly_clegg and twitter.com/hollyclegg. Email her at holly@hollyclegg.com.