Red Beans and Rice Soup with Shrimp
| Yield: | 6 Servings |
| Categories: | Soups |
| 1 | tb | Vegetable oil |
| 1 | c | Chopped onion |
| 1/2 | c | Coarsely chopped celery |
| 1 | Garlic clove; minced | |
| 2 | tb | All-purpose flour |
| 1 1/2 | c | Water |
| 1/4 | c | Long-grain rice, uncooked |
| 1 | ts | Chili powder |
| 1/2 | ts | Ground cumin |
| 1/4 | ts | Salt |
| 14 1/2 | oz | Canned whole tomatoes |
| DIVIDER | --(no-salt-added), undrained | |
| DIVIDER | -- chopped | |
| 10 1/2 | oz | Low-sodium chicken broth |
| 3/4 | lb | Small fresh unpeeled shrimp |
| 15 1/2 | oz | Canned red beans; drained |
| 1 | tb | Lime juice |
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