Chunky Vegetable-Cod Soup
This low-calorie fish soup, delicately seasoned with a blend of fresh herbs, will win your family's approval--hook, line, and sinker!
Prep Time:
15 mins
Total Time:
28 mins
Servings:
Makes 4 servings.
Ingredients
-
1 pound fresh or frozen skinless cod fillets or steaks
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1/2 cup chopped red sweet pepper
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1/4 cup chopped onion
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1 tablespoon margarine or butter
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3-1/2 cups vegetable broth or chicken broth
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1 cup frozen cut green beans
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1 cup coarsely chopped cabbage
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1/2 cup sliced carrot
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1 teaspoon snipped fresh basil or 1/4 teaspoon dried basil, crushed
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1 teaspoon snipped fresh thyme or 1/4 teaspoon dried thyme, crushed
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1/2 teaspoon snipped fresh rosemary or 1/8 teaspoon dried rosemary, crushed
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1/4 teaspoon pepper
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Lemon wedges (optional)
Directions
1.
Thaw cod, if frozen; cut into 1-inch pieces. In a large saucepan or Dutch oven cook red sweet pepper and onion in margarine or butter until tender. Stir in vegetable broth or chicken broth, green beans, cabbage, carrot, basil, thyme, rosemary, and pepper. Bring to boiling. Reduce heat and simmer, covered, for 8 to 10 minutes or until vegetables are nearly tender.
2.
Add fish to saucepan. Return to boiling. Reduce heat and simmer, covered, about 5 minutes or until fish flakes easily with a fork, stirring once. If desired, serve with lemon wedges. Makes 4 servings.
Nutrition information
Calories 140, Total Fat 5 g, Saturated Fat 1 g, Cholesterol 45 mg, Sodium 922 mg, Carbohydrate 9 g, Protein 20 g.
Percent Daily Values are based on a 2,000 calorie diet
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