Spicy Shrimp and Red Bean Soup

Spicy Shrimp and Red Bean Soup


"Shrimp, red beans (or kidney), tomatoes with chiles, and cream of mushroom soup make this soup an easy-to-make crowd pleaser that looks and tastes like soup from a fine restaurant. Serve with Garlic Toast to make it a complete meal. I created this completely by accident and it turned out great!"

Ingredients 40 m {{adjustedServings}} servings 316 cals

Serving size has been adjusted!

Original recipe yields 4 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 316 kcal
  • 16%
  • Fat:
  • 12.9 g
  • 20%
  • Carbs:
  • 25.8g
  • 8%
  • Protein:
  • 24.7 g
  • 49%
  • Cholesterol:
  • 128 mg
  • 43%
  • Sodium:
  • 1099 mg
  • 44%

Based on a 2,000 calorie diet

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  1. Warm the oil in a large saucepan over medium heat. Stir in the garlic, celery, and green onions. Cook, stirring frequently, until tender, about 3 minutes. Stir in beans, tomatoes, cream of mushroom soup, and water. Bring to a boil. Stir in dill, reduce heat to medium, and simmer 10 minutes. Stir in shrimp, and simmer until shrimp are pink, about 5 minutes.
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Reviews 21

  1. 26 Ratings


Have made this many times, often quadrupling the serving size to have extra to freeze. It gets even better with the addition of sausage (I use turkey sausage, but any other type would be delicious as well), and I love garlic so I add much more than the amount listed here. I also am a huge bean fan so I like a denser soup that gives a heap of beans in every bite in addition to broth, and I typically add one extra can of beans for every can of tomatoes/mushroom soup (usually red beans or something that will give a bit more color). The best way to enjoy this is to get the tomatoes, beans, and soup started simmering and dump in frozen/pre-peeled cooked shrimp, and let it all slowly heat while you saute the celery, onions, and garlic. Then dump the saute into the pot and keep on low-medium heat so all the flavors sufficiently diffuse and the shrimp slowly cook...then put it away and let it refrigerate overnight. This condenses the flavors even more, allowing the garlic and spice to really infuse the broth, and it just gets even better and more flavorful the longer it sits. Have even considered adding a can of corn to complement the sweetness of the sausage. This is just such an intensely deep recipe if you allow all the flavors to meld together long enough -- don't eat it the same day you cook it, as a general rule. Also helps if you cut back on the amount of water added to make a thicker and more intense broth.


Very easy to make and a nice flavor. I served it over angel hair pasta and used more shrimp than it said because I was using up a bag of frozed pre-cooked shrimp. A bit spicy for the kids, but the husband added tabasco.


Wow! Awesome Magic Dish for Shrimp Lovers! My new favorit Shrimp dish. I love Spicy but preparing this for my daughter will force me to avoid the "chili tomates".