Shrimp And Vegetable Soup - cooking recipe

Ingredients

4 cups organic free range chicken broth
28 ounces peeled crushed tomatoes
16 ounces shrimp
1 cup onion
1/2 cup broccoli
1/2 cup cauliflower
1 cup cabbage
1/2 cup sweet pepper
3 bay leaves
1 tablespoon italian seasoning
1/4 teaspoon salt
1/8 teaspoon pepper

Preparation

Combine chicken broth, tomatoes and bay leaves and heat over low heat.
Chop onions and other vegetables and pan fry veggies with spices, using oil or butter as needed to cook.
Add vegetables to soup broth once cooked.
Let soup simmer.
Peel shrimp, chop and cook on skillet, then add to soup right before serving.