Summer Veggie and Juice Soup

This delicious summer veggie and juice soup is perfect for a late summer picnic or dinner party out on the deck, when the evenings are starting to grow cool. Your options for veggies are as varied as your imagination; you can add or delete ingredients to suit your preferences. You can also exchange the shrimp for fish or scallops or you can use turkey meatballs, grilled chicken, or ground beef.

Ingredients:

1 Lb small to medium cooked Shrimp – Tail Off
1 Tsp Olive Oil
1 cup Red Onion – Diced
1 Red Bell Pepper – seeded and chopped into bite sized pieces
1 Orange Bell Pepper – seeded and chopped into bite sized pieces
1 small Yellow Squash – chopped into bite sized pieces
1 small Zucchini – chopped into bite sized pieces
2 tsp fresh chopped garlic
1 Tbs Lime Juice
1 46oz container Veggie Cocktail Juice
1 15oz can Cannellini Beans
1 14oz can petite diced tomatoes
1 12 oz pkg frozen shoe-peg corn
2 cups gold potatoes, chopped into bite sized pieces
4 large carrots, chopped into bite sized pieces
2 cups of Orange Carrot Juice Cocktail
2-4 TBS Ground Cumin – To Taste
2-$ TBS Ground Turmeric – To Taste.
1/4 cup chopped fresh parsley
1/4 cup chopped fresh cilantro

Directions:

Chop Vegetables and set aside.

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In a Large Sauce pot over medium heat, cook onions, garlic, carrots, peppers, squash and zucchini in olive oil until crisp tender, stirring occasionally.

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Stir in veggie juice, as well as the beans, potatoes, tomatoes, corn, lime juice, cumin, turmeric. Add 1-2 cups water or veggie stock to thin soup as desired. Cover, Bring soup up to a simmer (do not boil!) and let simmer 20-30 minutes until vegetables are tender, stirring occasionally.

Add Shrimp, orange carrot juice, and fresh herbs. Simmer 5-10 minutes until shrimp are hot.

Serve shaved cheese and/or with Hot Sauce for a Spicy Kick.

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~Morgan~