HEARTY FISH SOUP RECIPE: HOW TO MAKE IT
Says Debbie Groff from San Antonio, Texas, “If a recipe requires lots of preparation, I usually don’t make it. This chunky soup is convenient because it calls for frozen vegetables and canned tomatoes with herbs already added.”
Provided by Taste of Home
Categories Lunch
Total Time 35 minutes
Prep Time 15 minutes
Cook Time 20 minutes
Yield 4 cups.
Number Of Ingredients 12
Steps:
- In a large saucepan coated with cooking spray, saute shallots and garlic until tender. Add the tomatoes, broth, mixed vegetables, hash browns, seafood seasoning, sugar, allspice, cayenne and bay leaves. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes or until vegetables are tender. , Add halibut; simmer 2-3 minutes longer or until fish turns opaque. Just before serving, discard bay leaves.
Nutrition Facts : Calories 183 calories, FatContent 3g fat (0 saturated fat), CholesterolContent 18mg cholesterol, SodiumContent 1246mg sodium, CarbohydrateContent 25g carbohydrate (10g sugars, FiberContent 4g fiber), ProteinContent 18g protein.
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
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