Caribbean-Inspired Soup

Cream of celery soup is the base for this rich recipe, with colorful vegetables, shrimp, and a hint of lime.

Ingredients:

• 2 cans condensed cream of celery soup
• 2 soup cans of water
• 1/4 red bell pepper, diced
• 1/4 zucchini, diced
• 1/4 yellow summer squash, diced
• 1/4 red onion, diced
• 2-3 new red potatoes, diced
• Juice from a fresh lime
• 1/4 tsp paprika
• 1/4 tsp sea salt
• 1/2 tbsp freshly crushed black pepper
• 1/2 tsp garlic salt
• 1 stick (1/2 cup) butter
• 15-20 shrimp, peeled, deveined & chopped

Directions:

Combine all ingredients in a saucepan or stock pot. On high heat bring to a boil, stirring often. Reduce heat and simmer until vegetables are cooked. Add shrimp; cook about 5 minutes more, or until shrimp are done. Stir occasionally to keep from sticking.

Number of Servings: 4-6

Notes from the Cook: I came up with this soup to go with a recipe I had found for a Caribbean grilled cheese sandwich. My family loved the soup.