Spicy Shrimp and Red Bean Soup Recipe - Allrecipes.com
Spicy Shrimp and Red Bean Soup Recipe
  • READY IN 40 mins

Spicy Shrimp and Red Bean Soup

Recipe by  

"Shrimp, red beans (or kidney), tomatoes with chiles, and cream of mushroom soup make this soup an easy-to-make crowd pleaser that looks and tastes like soup from a fine restaurant. Serve with Garlic Toast to make it a complete meal. I created this completely by accident and it turned out great!"

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
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  • PREP

    20 mins
  • COOK

    20 mins
  • READY IN

    40 mins

Directions

  1. Warm the oil in a large saucepan over medium heat. Stir in the garlic, celery, and green onions. Cook, stirring frequently, until tender, about 3 minutes. Stir in beans, tomatoes, cream of mushroom soup, and water. Bring to a boil. Stir in dill, reduce heat to medium, and simmer 10 minutes. Stir in shrimp, and simmer until shrimp are pink, about 5 minutes.
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Reviews More Reviews

Most Helpful Positive Review
Jun 25, 2011

Have made this many times, often quadrupling the serving size to have extra to freeze. It gets even better with the addition of sausage (I use turkey sausage, but any other type would be delicious as well), and I love garlic so I add much more than the amount listed here. I also am a huge bean fan so I like a denser soup that gives a heap of beans in every bite in addition to broth, and I typically add one extra can of beans for every can of tomatoes/mushroom soup (usually red beans or something that will give a bit more color). The best way to enjoy this is to get the tomatoes, beans, and soup started simmering and dump in frozen/pre-peeled cooked shrimp, and let it all slowly heat while you saute the celery, onions, and garlic. Then dump the saute into the pot and keep on low-medium heat so all the flavors sufficiently diffuse and the shrimp slowly cook...then put it away and let it refrigerate overnight. This condenses the flavors even more, allowing the garlic and spice to really infuse the broth, and it just gets even better and more flavorful the longer it sits. Have even considered adding a can of corn to complement the sweetness of the sausage. This is just such an intensely deep recipe if you allow all the flavors to meld together long enough -- don't eat it the same day you cook it, as a general rule. Also helps if you cut back on the amount of water added to make a thicker and more intense broth.

 
Most Helpful Critical Review
Feb 02, 2011

I had searched for a recipe with shrimp and fresh dill and thought this sounded easy and tasty. While it was definitely easy to make, I actually was disappointed in this recipe. The only thing I did differently was that I didn't have celery and I used tomatoes with green peppers and onions and added a can of green chiles. I took the suggestion of serving this over rice. I thought it was bland. I tried adding tobasco sauce, which helped a little, but this just didn't have enough flavor for me. I probably won't make this again.

 
Oct 22, 2005

Very easy to make and a nice flavor. I served it over angel hair pasta and used more shrimp than it said because I was using up a bag of frozed pre-cooked shrimp. A bit spicy for the kids, but the husband added tabasco.

 
Feb 16, 2010

Wow! Awesome Magic Dish for Shrimp Lovers! My new favorit Shrimp dish. I love Spicy but preparing this for my daughter will force me to avoid the "chili tomates".

 
Feb 24, 2007

Excellent recipe!

 
Dec 16, 2012

We wanted a hot & spicy soup, and adapted this recipe accordingly. Turned out even better than expected. Made the following changes; 1/2 large sweet onion, chopped for green onions, 1 can RoTel Diced Tomatoes w/ Habaneros for diced tomatoes w/ green chilies, beef broth for water, condensed golden mushroom soup for cream of mushroom soup, 1/2 lb. shrimp/1/2 lb. sea scallops/Aidell’s Chicken & Apple sausage, 3 links for 12 ounces shrimp. The scallops, shrimp, and sausage were first rubbed w/ Badia Blackened Redfish seasoning (‘Blackened Seasoning Mix’ from this site or some other seafood rub you prefer also works), and then seafood and sausage were sautéed separately from the broth given different cooking times for each. The seafood/sausage was added to the soup after it finished cooking, and allowed to rest for 10 or so minutes. This soup is hot and spicy so it would not be suitable for some, especially young children. This goes toward the top of our list of most favorite soups.

 
Oct 19, 2009

Very, very good....mmmmm

 
Sep 23, 2007

Great flavor and really easy to make. I put it over rice and it was delicious. Next time I think I'll leave out the water to make it thicker and more saucy.

 

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Nutrition

  • Calories
  • 316 kcal
  • 16%
  • Carbohydrates
  • 25.8 g
  • 8%
  • Cholesterol
  • 128 mg
  • 43%
  • Fat
  • 12.9 g
  • 20%
  • Fiber
  • 7.5 g
  • 30%
  • Protein
  • 24.7 g
  • 49%
  • Sodium
  • 1099 mg
  • 44%

* Percent Daily Values are based on a 2,000 calorie diet.

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