Bring some veggie broth to a boil (about 14 oz), add 8-10 small carrots halved lengthwise and cut once crosswise (about 4 oz), cover simmer for 4 minutes. Add green beans, or baby green beans/haricots vert (about 1/2 a cup) and shrimp (about 6 oz – and medium-sized), simmer for 3 more minutes. Add 12 oz of carrot juice and a 1/4 tsp of Tabasco sauce, season with salt and pepper, heat through (do not boil). Done.
Each serving has 1 g of fat, only 104 calories. All kinds of vitamins and even some iron from the shrimp. You can’t argue with that. (Better Homes and Gardens 2003)