This was definitely a left over kitchen sink type of soup that surprisingly turned out really good. It has some heat but in a spicy limey kind of way. I love to put shrimp in soup!!
Spicy Lime Shrimp & Black Bean Soup
Serves approx. 6 -7 people, or two dinners and lunches
Lots of Baby Bok Choy & Kale
1 lb of uncooked, de-veined, de-tailed shrimp
1 med white onion, diced
2-4 garlic cloves, diced
2 tbsp chili powder
1 tsp cumin
1 tsp paprika
dash of cayenne
dash of salt and pepper
a handful of fresh chives, diced
a handful of fresh basil, diced
a handful of fresh parsley, diced
2 limes, juiced
1-2 tsp of sriracha
1 can of roasted tomatoes
1 can of black beans
4 cups of veggie stock
3-4 cups of water
Start by prepping all your veggies, so dice your onion and garlic. Wash and cut the end of your bok Choy and kale.
Saute the onion and garlic in olive oil in a soup pot on high until the onion becomes translucent.
Add all your spices into the pot and turn it down to medium, cook the spices with the onion and garlic until they become fragrant.
Then add you water & veggie stock. If you don't have veggie stock you can use all water just add a few more spices to your liking.
Then add your kale and bok choy.
Add your black beans and roasted diced tomatoes. Bring the stock back to a boil. And then let it simmer for about 30 minutes.
Right before you are about to serve it, throw in your shrimp, chives, parsley, and basil and let it cook for about 5 minutes. I turn up the heat a little bit for this.
Add your lime juice.
And salt and pepper to taste. And then serve up this delicious spicy Mexican soup!!
I hope every one's week is going well!!
Have a great night!