30 Minute Seafood Soup Recipes

SEAFOOD SOUP

Seafood Soup image

Light and delicious, this brothy fish soup is surprisingly easy to pull together. Make this for a cozy night in, fun dinner parties, or the holidays! Depending on how many you're serving, this soup can easily be doubled or halved.

Provided by Lauren Grant

Time 40m

Number Of Ingredients 21

Ingredients

1 leek, (white and light green parts only)
2 tablespoons unsalted butter or extra-virgin olive oil (+ more for serving)
1 fennel bulb, (trimmed, halved and thinly sliced, fronds reserved)
1 small white onion, (chopped (1 cup))
2 large celery ribs, (diced (¾ cup))
Kosher salt and black pepper
2 cloves garlic, (finely chopped)
2 teaspoons chopped fresh oregano, (or 1 ½ teaspoons dried)
2 teaspoons chopped fresh thyme, (or 1 ½ teaspoons dried)
½ teaspoon crushed red pepper flakes
1 cup dry white wine, (such as Sauvignon blanc)
4 cups low-sodium seafood stock or chicken broth
8 ounces bottled clam juice
2 dried bay leaves
1 pound firm white fish,* (cut into 1-inch chunks)
1 pound medium (41-50 count) raw shrimp, (peeled and deveined)
1 pound scallops, (feet removed)
1 pound mussels or clams
¼ cup chopped parsley
1 tablespoon fresh lemon juice
Crusty bread or ciabatta croutons for serving *

Steps:

Halve leek lengthwise and cut into ¼-inch-thick slices; transfer to a large bowl and cover with cold water. Shimmy leek slices around in water; let rest 10 minutes. Using a slotted spoon or spider (or hands) strain leeks from water, being careful not to kick up dirt at bottom of bowl.
Heat butter in a large pot or Dutch oven over medium heat.
Add leek, fennel, onion, and celery; season with ½ teaspoon each salt and pepper and cook, stirring frequently, until softened, 8-10 minutes.
Stir in garlic, oregano, thyme, and red pepper flakes and cook 1 minute.
Deglaze with wine, scraping up any browned bits. Stir in broth, 4 cups water, clam juice and bay leaves. Bring to a simmer and cook 10 minutes.
Season white fish with salt and pepper.
Stir in shrimp and mussels, then arrange fish and scallops on top of stew, cover, reduce heat to medium-low (if your stove runs hot, reduce the heat to low), and simmer until mussels open and fish, scallops and shrimp are firm and opaque, about 5 minutes.
Discard bay leaves and stir in parsley, 2 tablespoons chopped fennel fronds, and lemon juice; season with salt to taste (at least 1 teaspoon, I add 1 ½ teaspoons)
Off heat, stir in a tablespoon of butter or drizzle servings with olive oil (optional).

Nutrition Facts : ServingSize 1 /6 of the recipe, Calories 374 kcal, Sugar 2 g, Sodium 1602 mg, Fat 8 g, SaturatedFat 3.5 g, Carbohydrate 15 g, Fiber 2 g, Protein 51.5 g, Cholesterol 165 mg

30 MINUTE VEGETABLE BEEF SOUP

30 Minute Vegetable Beef Soup image

Make and share this 30 Minute Vegetable Beef Soup recipe from Food.com.

Provided by SmHerndon

Categories Clear Soup

Time 30m

Yield 6 serving(s)

Number Of Ingredients 8

Ingredients

1 3/4 cups swanson beef broth (regular, Lower Sodium or Certified Organic)
2 medium potatoes, cut into cubes
1 cup cubed cooked beef
3 cups V8 vegetable juice
1 (8 ounce) can whole canned tomatoes, cut up
1 (16 ounce) bag frozen mixed vegetables
1/4 teaspoon dried thyme leaves, crushed
1/8 teaspoon ground black pepper

Steps:

PLACE broth and potatoes in saucepan. Heat to a boil. Cover and cook over low heat 5 minute or until potatoes are tender.
ADD beef, vegetable juice, tomatoes, vegetables, thyme and black pepper.
Cover and cook 15 minute or until vegetables are tender.
Use leftover or ready-cooked pot roast (in the meat case) to jump-start this flavorful soup. Serve with crusty rolls and a wedge of Swiss or Cheddar cheese.

Nutrition Facts : Calories 142.5, Fat 0.8, SaturatedFat 0.2, Sodium 597.9, Carbohydrate 30.7, Fiber 6.3, Sugar 5.5, Protein 6.1

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