Tomato Pepper Shrimp Soup - Tara Rochford Nutrition

Yesterday, my morning started out with my usual Thursday morning Bodypump class. I look forward to this class on Tuesdays and Thursdays, and I really LOVE starting my day with it!

After showering and getting ready for the day, I did something NOT so usual in my day…

I walked to work!

It was so great, and actually pretty relaxing. I live only 2 miles away from work in a very walkable part of town, so walking to work was no big deal. I really need to get in the habit of doing this more often, as I really think it set a great tone for the rest of my day.

Now that you have heard about my workout, there is a simple crock pot recipe I want to share with you:

I made up a big batch of this soup in the crock pot on Sunday to get Brian and I through the week. The soup has been great on it’s own, delicious when mixed with rice, and tasty when paired with a salad. This is another “keeper” recipe that is good to have on hand busy week nights.

The tomato and pepper flavors really give this soup a light and fresh taste rather than the warm and comforting taste that I often associate with soup. It still tastes good in, even in warmer weather!

Tomato Pepper Shrimp Soup (Adapted from Brazilian Shrimp Soup)

Ingredients:

1 Tbsp coconut oil
1 chopped onion
1 chopped bell pepper
3 cloves garlic, minced
15 oz crushed tomatoes
6 cups water
1/4 tsp red pepper
1 tsp salt
1/2 tsp black pepper
1 lb shrimp (peeled, deveined)

Directions:

Place all ingredients accept shrimp into the crock pot. Allow to cook over low heat for 6-8 hours. During the last hour of cook time, place the shrimp into the crock pot with the rest of the soup. Allow the shrimp to cook thoroughly. Serve and enjoy!

I enjoyed my bowl of soup all on it’s own.