1/2 medium green bell pepper, chopped
2 garlic cloves, minced
1 can (14-oz) whole tomatoes, undrained and coarsely chopped
2 cans (14-oz each) reduced-sodium chicken broth
1 can (8-oz) tomato saue
1 jar (2.5-oz) sliced mushrooms
1/4 cup ripe olives, sliced
1/2 cup orange juice
2 bay leaves
1 tsp dried basil
1/4 tsp crushed fennel seed
1/8 tsp black pepper
1 lb medium shrimp, peeled
Place all ingredients, except shrimp, in a crock pot or slow cooker; stir to blend. Place lid on cooker and cook on low 4 to 5 hours until the veggies are crisp tender. Stir in shrimp, replace lid and cook another 15 to 30 minutes until the shrimp are opaque.
Remove the bay leaves and discard before serving.
If you prefer a more hearty soup, add 1 lb whitefish or cod cut into 1-inch pieces. Add about 45 minutes before serving time.