Fish And Vegetable Soup
Equipment
- 3-quart saucepan or Dutch oven
Ingredients
- 1 tablespoon butter
- ¼ cup chopped onion
- 1 clove garlic finely chopped
- 3½ cups chicken broth from 32-oz carton
- 1 cup thinly sliced carrots
- 1 cup frozen cut green beans
- ½ cup frozen whole kernel corn
- ½ teaspoon salt
- ½ teaspoon dried basil leaves
- ¼ teaspoon dried oregano leaves
- ⅛ teaspoon pepper
- 1 lb firm white fish fillets such as cod, haddock, halibut or orange roughy, cut into 1-inch cubes
Instructions
- In 3-quart saucepan or Dutch oven, melt butter over medium heat.
- Add onion and garlic; cook and stir 2 to 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 values
Calories: 190 kcal