Quick Weeknight Seafood Soup

As I get older, I realize a lot of the dishes my dad made while I was growing up are not nearly as complicated as they look. I called him recently to ask about a soup he used to make only to be told that it only took him 20 minutes and he used simple ingredients. On a gloomy and rainy day, I decided to give it a shot for myself. What’s a more appropriate meal than soup for a rainy day?

Seafood for Seafood Soup

Here’s what you’ll need

  • 2 bags frozen mixed vegetables
  • 1 chopped white onion
  • 1/2 cup chopped celery
  • 8oz Mussel meat
  • 1lb Shrimp
  • 8oz Crab meat
  • 32oz vegetable broth
  • 2 14oz cans diced tomatoes
  • 14oz water
  • 6oz tomato paste
  • 2-3 Tbsp Old Bay
  • Salt & Pepper to taste

Seafood Soup Ingredients

For my mixed vegetables, I used 2 bags of frozen soup mix vegetables that includes carrots, potatoes, corn, green beans, peas, lima beans, okra, celery and onions. Jackpot! I didn’t have to do ANY work at all. For my shrimp, I only had larger shrimps so I cut them filet style and then cut them in half. This ensured I had enough shrimp that I was able to get some in most bites. Shrimp was the only thing I used that wasn’t pre-cooked because shrimp cooks so fast, I find it to be a waste of money to buy. Crab meat can be very expensive so if you need to omit it or use imitation, I don’t blame you. I used claw meat because it’s the least expensive but really just use whatever you have!

The recipe itself is probably one of the easiest I could think of:

  1. Add everything except the seafood to a 4qt or larger pot, cover, and bring to a boil.
  2. Reduce heat and boil for 5 minutes
  3. Add seafood and return to boil.
  4. Let simmer, covered, for 5 minutes or until shrimp is cooked through

Weeknight Seafood Soup

It’s that simple. This is also great as just a vegetable soup. Just omit the seafood and add 1-2 bags of vegetables, keeping everything else the same. I’ve done this before and really enjoy it (it also is even faster to get from stove to table). My favorite thing about this dish is that I can make a lot of it for pretty cheap as frozen vegetables are usually cheap and/or on sale. The most expensive thing is the crab meat and you can easily skip that or replace it with more mussel or shrimp.


Storage suggestion: Allow it to cool completely before attempting to store it. I store mine in the freezer in serving sizes. Sometimes I store in qt size freezer bags frozen flat and other times I store them in mason jars. If you’re going to use a mason jar, make sure that they are suitable for freezing and not filled all the way to the top!

Leave a Reply