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Lent Seafood Soup
Skinny Cooks

Ingredients:
1 can (14.5 ounces) nonfat chicken broth 1 broth can of water 1 can ( 14.5 ounces) of green beans with liquid 1 jar of button mushrooms, drained 2 garlic cloves, minced 12 frozen sea scallops 12 frozen cocktail shrimp 1 teaspoon dried basil 1 teaspoon dried tarragon Parmesan cheese

Instructions:
Just prepare this in your soup pot on top of the stove. Put the chicken broth, water, green beans with liquid, mushrooms and the minced garlic into the pot and bring to a light boil. Add the frozen scallops and frozen shrimp to the pot and stir. Top off the pot with the basil and tarragon; stir in these. Return to a boil for 15 minutes, or so, being sure that the scallops are cooked through Ė test this by seeing if you can cut through one of the scallops with the side of your soup spoon. When serving, top each bowl with a good sprinkle of Parmesan cheese. You may not need to add salt or pepper, but itís legal to do so if you think it will help the taste. Serve some hearty bread on the side, preferably with a good, hard crust. Slather on a lot of butter and youíll be enjoying a lunch thatís fit for a king.

3/25/2009