FISH AND VEGETABLE SOUP RECIPE - BETTYCROCKER.COM
Looking for a hearty dinner? Then check out this tasty fish and veggie soup made using Progresso® chicken broth, frozen vegetables.
Provided by Betty Crocker Kitchens
Total Time 35 minutes
Prep Time 25 minutes
Yield 4
Number Of Ingredients 12
Steps:
- In 3-quart saucepan or Dutch oven, melt butter over medium heat. Add onion and garlic; cook and stir 2 to 3 minutes or just until garlic begins to brown.
- Stir in all remaining ingredients except fish. Heat to boiling. Reduce heat; cover and simmer 8 minutes.
- Add fish; cook uncovered 5 to 7 minutes, stirring occasionally, until fish flakes easily with fork and vegetables are tender.
Nutrition Facts : Calories 190 , CarbohydrateContent 11 g, CholesterolContent 70 mg, FatContent 1/2 , FiberContent 2 g, ProteinContent 25 g, SaturatedFatContent 2 g, ServingSize 1 Serving, SodiumContent 1170 mg, SugarContent 4 g, TransFatContent 0 g
FISH AND VEGETABLE SOUP RECIPE | EATINGWELL
This one-pot, fish-based soup with vegetables is easy to prepare in a Dutch oven. It will be on the table in under an hour and requires minimal cleanup!
Provided by Diabetic Living Magazine
Categories Healthy Cod Recipes
Total Time 55 minutes
Number Of Ingredients 12
Steps:
- Thaw fish, if frozen. Cut into bite-sized pieces; set aside. In a Dutch oven, cook potatoes, carrots, fennel, shallot, and garlic in hot oil for 6 to 8 minutes or until just tender. Add broth, wine, undrained tomatoes, thyme, and pepper. Bring to boiling; reduce heat. Simmer, covered, for 20 minutes. Stir in cod. Simmer, uncovered, 3 minutes more or until fish flakes when tested with a fork.
Nutrition Facts : Calories 216.8 calories, CarbohydrateContent 22.6 g, CholesterolContent 36.6 mg, FatContent 3.1 g, FiberContent 4.7 g, ProteinContent 20.5 g, SaturatedFatContent 0.5 g, SodiumContent 605.1 mg, SugarContent 6.6 g
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