Yields 6 servings

1/4 pound bacon, preferably smoked, cut into 1/4 inch pieces

1 medium yellow or white onion, diced

1/3 cup green pepper, diced

3 cups hot or boiling water

2 cups potato, peeled, diced

16 ounce can diced tomatoes, plain, no spices added

1 bay leaf

1/2 teaspoon salt, optional

1/4 teaspoon pepper, black or cayenne

Dash of Tabasco sauce, or more to taste

1 pound shrimp, cleaned, deveined, shelled, cut into spoon-sized pieces

3 tablespoons chopped parsley


In soup pan, fry bacon until crisp over low or medium heat. This can take about 15 minutes, less if the heat is higher.

Meanwhile, chop onion and green pepper and sauté until tender. This can take about 10 minutes. Meanwhile, begin heating the water.

Add in water, potatoes, tomatoes, bay leaf, salt, pepper, and Tabasco. Slowly bring to a boil, turn heat to low and simmer 20 minutes until the potatoes are cooked, but not mushy. Taste test the potatoes to determine doneness.

Add shrimp and parsley and heat until the shrimp is cooked through. This should be about 5 minutes. Remove bay leaf. Transfer soup to bowls.

In the bowl



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