Italian Garden Soup with Shrimp!

I just made this from scratch today and it's probably the most amazing thing I've ever made (second to my Italian Wedding Soup, of course).

Italian Garden Soup with Shrimp

Makes... a lot!

1 lb. of uncooked, unpeeled shrimp
2 cups chicken broth
4 cups water
2 cans diced tomatoes (or 2 1/2 cups diced fresh tomatoes... way more expensive!)
1 can tomato sauce (or 1 1/2 cups fresh pureed tomatoes)
1 large red pepper, diced
2 cups fresh spinach leaves
2 large white onions, diced
2 large carrots, sliced
1 large zucchini, sliced
2 large sticks of celery, sliced
4 garlic cloves, finely diced
3 Tbsp dried basil
2 Tbsp dried oregano
1 Tbsp granulated onion
1 Tbsp granulated garlic
1/2 Tbsp thyme
1 Tbsp parsley
1 to 2 Tbsp salt (to taste)
1 to 2 Tbsp cracked pepper (to taste)

Prepare the veggies:

Slice and dice all of the fresh veg that you need EXCEPT put one of your diced onions aside.

Prepare the shrimp:

In a large pot, bring enough water to boil to fully submerge all of your shrimp. When the water has begun to simmer, add shrimp. As soon as shrimp appears pink, remove from water and allow to steam and cool off on a plate. As soon as shrimp is cool enough to handle, peel and clean and put aside.

Begin the soup:

Put everything in a big pot and set to boil... EXCEPT for the shrimp (will be added last) and that one diced onion you put aside. Once a boil as been reached, reduce heat to a simmer. Adjust seasoning as you prefer. Once the carrots have become soft (about 40 minutes to an hour of simmering) add the remaining onion. When the remaining onion has softened and "thickened" the stock (about 20 minutes), add the shrimp. Allow to simmer for 5 to 10 more minutes and remove from heat.

Serve:

You can serve this hearty soup alone or for an added kick place a dollop of sour cream with a sprinkle of chives on top!