Vegetable - Fish Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
8 oz. Cod or other strudy white fish2 C. Low-sodium chicken broth2 C. Mixed Vegetables, frozen1 Can Diced Tomatoes, low sodium1 C. Celery, sliced thin1 C. Onions, chopped1 Tbsp Oregano (dried)2 Cloves Garlic, minced3 Tbsp Hot Sauce
1. Thaw fish, if frozen. Rinse fish; pat dry with paper towels. Cust the fish into 1-inch pieces. Set aside.
2. In a large saucepan combine broth, frozen vegetables, tomatoes, celery, onion, oregano, garlic, and hot sauce. Bring to boiling; reduce heat. Simmer covered, about 10 minutes, or until vegetables are tender.
3. Stir in fish. Return just to boiling; reduce heat. Simmer gently, covered, for 3 to 5 minutes or until fish flakes easily with a fork.
Makes 4 servings.
Number of Servings: 4
Recipe submitted by SparkPeople user CSHROADS01.
2. In a large saucepan combine broth, frozen vegetables, tomatoes, celery, onion, oregano, garlic, and hot sauce. Bring to boiling; reduce heat. Simmer covered, about 10 minutes, or until vegetables are tender.
3. Stir in fish. Return just to boiling; reduce heat. Simmer gently, covered, for 3 to 5 minutes or until fish flakes easily with a fork.
Makes 4 servings.
Number of Servings: 4
Recipe submitted by SparkPeople user CSHROADS01.
Nutritional Info Amount Per Serving
- Calories: 156.9
- Total Fat: 1.1 g
- Cholesterol: 31.2 mg
- Sodium: 627.8 mg
- Total Carbs: 20.3 g
- Dietary Fiber: 6.1 g
- Protein: 17.7 g