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Oceanside Soup

4 star rating
 

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Submitted by: chefkp

 

For this soup, vegetables are sauteed and combined with chicken broth and canned tomatoes. Shrimp, scallops and clams are added and cooked, along with black beans and spinach.
 

Ingredients

  • 3 tablespoon olive oil
  • 2 clove garlic, minced
  • 3/4 cup celery, diced
  • 1/2 cup carrots, diced
  • 1/2 cup leeks, sliced
  • 1 quart canned diced tomatoes
  • 1 quart chicken stock or broth
  • 2 bay leaves
  • 1/2 pound shrimp, peeled, cleaned, & chopped
  • 1/2 pound bay scallops
  • 1-10 ounce canned baby clams
  • 1-15 ounce can black beans, rinsed andd drained
  • 2 ounces spinach, cleaned and chopped
  • 1/2 teaspoons salt
  • 1/4 teaspoon black pepper

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Method

In 8-quart stock pot over medium-high heat, add oil, garlic, celery, carrots and leeks; saute for 3 minutes. Add tomatoes, chicken stock and bay leaves. Cook for 3 minutes. Add shrimp, scallops, clams and black beans; cook for 2 to 3 minutes or until shrimp and scallops are done. Do not overcook. Remove bay leaves. Add spinach, salt and pepper. Ladle into large bowls.

 

Notes: Serve with Garlic toast.

 

Number of Servings: 8-10

 

Submitted by: chefkp ()

 

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