Vegetable - Fish Soup
Nutritional Info
- Servings Per Recipe: 4
- 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
View full nutritional breakdown of Vegetable - Fish Soup calories by ingredient
Introduction
Ready to serve in 30 minutes. Be careful to watch the soup once the fish is added. If overcooked, the fish will become tough. Ready to serve in 30 minutes. Be careful to watch the soup once the fish is added. If overcooked, the fish will become tough.Number of Servings: 4
Ingredients
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8 oz. Cod or other strudy white fish
2 C. Low-sodium chicken broth
2 C. Mixed Vegetables, frozen
1 Can Diced Tomatoes, low sodium
1 C. Celery, sliced thin
1 C. Onions, chopped
1 Tbsp Oregano (dried)
2 Cloves Garlic, minced
3 Tbsp Hot Sauce
Directions
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.
