Shrimp Soup

INGREDIENTS:

• 1 lb shrimp, peeled

• 1 onion, diced

• 2 garlic cloves, minced

• 2 celery stalks, chopped

• 2 carrots, chopped

• 4 cups vegetable stock

• 1 cup diced tomatoes

• 1 tablespoon tomato paste

• 2 bay leaves

• 1/4 teaspoon dried thyme

• 1/4 teaspoon paprika

• Salt and pepper, to taste

• 2 tablespoons olive oil

DIRECTIONS: In a large pot, heat the olive oil over medium heat. Add the diced onion and sauté. Add the minced garlic, chopped celery, and chopped carrots to the pot. Sauté until the vegetables start to soften. Add the vegetable stock, diced tomatoes, tomato paste, bay leaves, dried thyme, and paprika to the pot. Bring to a boil and then reduce heat to a simmer. Simmer for 15-20 minutes. Add the shrimp to the pot and simmer until the shrimp is cooked through and pink in color. Season with salt and pepper to taste.