FISH VEGETABLE SOUP RECIPES

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FISH AND VEGETABLE SOUP RECIPE - BETTYCROCKER.COM



Fish and Vegetable Soup Recipe - BettyCrocker.com image

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

1 tablespoon butter or margarine
1/4 cup chopped onion
1 clove garlic, finely chopped
3 1/2 cups Progresso™ chicken broth (from 32-oz carton)
1 cup thinly sliced carrots
1 cup frozen cut green beans
1/2 cup frozen corn
1/2 teaspoon salt
1/2 teaspoon dried basil leaves
1/4 teaspoon dried oregano leaves
1/8 teaspoon pepper
1 lb firm white fish fillets (such as cod, haddock, halibut or orange roughy), cut into 1-inch cubes

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



Fish and Vegetable Soup Recipe | EatingWell image

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

12 ounces fresh or frozen cod, haddock, or pike fillets
8 ounces round red potatoes, chopped
2 medium carrots, sliced
1 small bulb fennel, chopped
1 medium shallot, sliced
2 cloves garlic, minced
2 teaspoons olive oil
2 (14 ounce) cans reduced-sodium chicken broth
½ cup dry white wine or water
1 14.5-ounce can no-salt-added diced tomatoes, undrained
½ teaspoon snipped fresh thyme or 1/4 teaspoon dried thyme, crushed
¼ teaspoon crushed red pepper

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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