Easy and quick shrimp and bean soup

When you say beans, heavy and hearty winter dish comes to mind. That does not necessarily have to be the case. This bean soup is very easy and quick to make for a summer lunch or dinner. In fact, it does not even need to be a soup. Reduce the broth, and you got yourself a bruschetta topping. Come along to learn how to make this simple and easy shrimp and bean soup for your next meal.

What you need to make the shrimp and bean soup

  • Olive oil is the main oil in the Mediterranean diet. It has a low smoke point so it is a great choice for stew-like cooking rather than frying. It adds a rich fruity flavor to the dish, but you also use any other cooking oil you prefer.
  • Garlic is another important ingredient in Mediterranean cuisine. It is rich in antioxidants, vitamins, and other compounds that seem to be beneficial to our health.
  • Carrots add a nice color to the soup. I decided to grate to make the beans and the shrimp stand out more.
  • Parsley adds a lot of flavor to the soup especially if it is homegrown.
  • Basil is the star of summer gardens. Adding basil to this soup is what gives it the summery flare.
  • Shrimp is lighter than using sausage or any red meat. It makes the soup light for the summer days.
  • Pepper paste adds flavor and color. It is less acidic than tomato paste.
  • Beans are the main ingredient in this soup. I do prefer using white beans instead of dark-colored beans, just because they seem to fit better with summer colors.
  • Salt, pepper, and paprika are all you need to season this soup.
  • Lemon is a refreshing ingredient and adds a lot of flavor to the soup.

Dry bean vs canned beans

Using dry beans is much more better than using canned beans, however, you can use either. I would encourage you to use dried beans for they are much more affordable and cleaner. Here is how to prepare the dried beans to have ready for use at any time.

  • Wash the beans from any dust and debris.
  • Put them in a bowl then fill with water to soak overnight.
  • The following day, drain them and rinse them once more.
  • Transfer the beans to a stock pot filled with water.
  • Do not add salt.
  • Put on fire and bring to a boil.
  • Reduce the heat to a simmer.
  • Allow to cook for 30 minute. The beans should still have a bite to them.
  • Drain them from any remaining water.
  • Fill zip freezer bags with the desired amount. Flatter the bag for easy storage.
  • You can freeze bean up to six months.
  • When needed, just thaw them beforehand.

Can I freeze the soup?

Absolutely, you can freeze the soup in a container or a zip bag. Beware of liquid expansion when frozen, so don’t fill the container or bag too much. You can also freeze it in small portions for easy individual use.

How to make the soup?

  • Get your ingredients ready by mincing the garlic, grating the carrots, and cleaning the shrimp.
  • Preheat a soup pot, and add in the oil of your choice.
  • Add in the garlic and carrots and give them a quick sauté for two minutes.
  • Add in the shrimp and stir to coat then allow to cook a bit.
  • Bring in the beans and stir them in.
  • After a few minutes of cooking, season with salt, pepper, and paprika.
  • Add the herbs and lemon zest and juice. Give it a quick stir.
  • For a soup consistency add enough hot water and bring to a boil. Then reduce to a simmer and allow to cook for 20 minutes.
  • For a bruschetta topping, add a a cup of water just to allow the beans to softer further more.
  • Serve with a crusty bread and an extra drizzle of olive oil.
Easy and quick shrimp and bean soup
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Mediterranean Beans and Shrimp

A quick and easy recipe with simple ingredients, yet very filling and falvorful. It is a great dish for a summer lunch or dinner.
Course Main Course, Side Dish
Cuisine Mediterranean
Keyword beans and shrimp, beans recipe, summer reciepe
Prep Time 20 minutes
Cook Time 30 minutes
Servings 8 people
Calories 388kcal
Author Mama the Passionate Gardener

Ingredients

  • 1/4 cup olive oil
  • 5 garlic cloves, minced.
  • 1 cup grated carrots.
  • 1 tbsp red pepper paste
  • 2 lb shrimp, deveined.
  • 16 oz white beans, precooked.
  • 2 tbsp chopped parsley
  • 2 tbsp chopped basil.
  • 1 small lemon, zest and juice
  • 3 tsp salt
  • 1/2 tsp black pepper
  • 1 tsp paprika

Instructions

  • Preheat the oil in a soup pot, then saute the garlic and the carrots for one minute.
  • Add in the shrimp and continue sauteing for a minute.
  • Incorporate the beans and the pepper paste. Give it a quick stir to coat.
  • Season with salt, pepper, paprika, lemon zest, juice, and herbs. Give it a quick stir.
  • For a soup, add enough hot water then bring to a boil before reducing to simmer. It will be ready in about 20 minutes.
  • For a topping, add a cup of water then let simmer for ten minutes or unti the beans are soft.

Notes

  • You can hot pepper if you prefer spicy soups. 
  • Use diced tomatoes to replace the pepper paste.
  • Substitute tomato paste for the pepper paste. 

Nutrition

Calories: 388kcal | Carbohydrates: 39g

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