Updated: Apr 28
We love blazing new frontiers in the soup game and creating unique recipes. This is definitely our most adventurous recipe yet, and it came out so well balanced and satisfying.
We understand coming across fresh produce may bit more difficult than usual right now. This recipe keeps that in mind, and the produce it does use is fairly accessible. No need to fret! This recipe is mostly a "pantry" soup (meaning, you can find a lot of these ingredients in your pantry).
This soup is actually quite the elixir if you are feeling under the weather. The acid of the lemon with the bitterness of the radicchio and the very light hint of ginger is really something special!
¾ lb shrimp
1 can cream mushroom soup
1 can vegetable barley soup
1 can kidney beans
Lentils and long grain rice
1 small radicchio
1 cup of green beans, diced
1 small red onion
½ tablespoon minced ginger
4 tablespoons butter
3 cups of water
Chop onion, radicchio, green beans and shrimp into small pieces
In Instant Pot (or dutch oven), add butter, ginger, and red onion, allow butter to melt and stir
Wait a few minutes until the onions begin to brown & become aromatic
Add both cans of soup, water, radicchio, lentils, rice, kidney beans, and shrimp
Season to preference (salt, pepper, cayenne)
Pressure cook for 25 minutes (or simmer on low for 2-3 hours)
Once safe, open lid and stir well, squeeze lemon juice & season if needed
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