For those that like it HOT, HOT, HOT – – this is the soup. The addition of the Spicy Hot V-8 makes for a perfect spicy base. Be sure to remember the lime splash just before serving – it makes a big difference in the flavor.
348 calories per serving
3 c chicken broth
2 c Spicy Hot V-8 juice
1 c Minute Rice
1 T oil
1 t minced garlic
¼ c sliced shallots
1 lb. large shrimp, peeled and cleaned
4 lime wedges
1 c chopped mushrooms
1 c bean sprouts (fresh or canned)
3 T chopped cilantro
Salt and pepper to taste
Mix broth, juice and water in a soup pot and bring to a boil then stir in rice and bring back to a boil. Remove from heat, stir in bean sprouts and let stand 5 minutes. Heat oil and sauté garlic and shallots for 2 minutes. Stir in shrimp, mushrooms, salt and pepper and sauté 3 minutes or until shrimp are done. Stir shrimp and cilantro into soup. Sprinkle with lime just before serving.
V-8 juice is not just for beverage consumption (though a nice tall Bloody Mary comes to mind whenever I pour it!). Their ‘Spicy Hot’ variety makes a GREAT ingredient for cooking. From sauces to soups, this product is a great addition to your pantry staples. And they even have a low sodium version that has 70% less sodium than regular V-8 Spicy Hot 🙂
1 cup is only 50 calories and gives you 2 full servings of vegetables. So as well as being a tasty ingredient, it’s a very healthful one. There’s no fat and no cholesterol, but tons of flavor. And that makes it great for using in recipes.
I have a soup recipe coming up soon that uses V-8 as a main part of the soup base – it is DELICIOUS, and it’s very healthy – I can’t wait to get it posted for you. I am sure you will enjoy 🙂
In the meantime, think about using it in some of your favorite recipes for a low sodium, spicy, HEALTHY kick !
chili – instead of tomato sauce, try some V-8 and a few tablespoons of tomato paste (since you will need a little thickener)
tomato sauces for over pasta – as well as diced tomatoes, add some V-8 Spicy Hot to kick up the flavor
soups – use Spicy Hot V-8 as the main base or mixed with broth – such depth of flavor is added this way that quick soups taste slow simmered