Nutrition Facts

  • One serving:
  • 1-1/3 cups (prepared with reduced-sodium broth)
  • Calories:
  • 183
  • Fat:
  • 3 g
  • Saturated Fat:
  • 0 g
  • Cholesterol:
  • 18 mg
  • Sodium:
  • 1246 mg
  • Carbohydrate:
  • 25 g
  • Fiber:
  • 4 g
  • Protein:
  • 18 g


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Hearty Fish Soup

Cooking for 2 - try a FREE ISSUE today!

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.”

SERVINGS: 3

CATEGORY: Low Fat

METHOD:

TIME: Prep: 15 min. Cook: 20 min.

Ingredients:

  • 2 small shallots, chopped
  • 1 small garlic clove, minced
  • 1 can (14-1/2 ounces) diced tomatoes with basil, oregano and garlic, undrained
  • 1-1/2 cups chicken broth
  • 3/4 cup frozen mixed vegetables
  • 1/2 cup frozen cubed hash brown potatoes
  • 1 teaspoon seafood seasoning
  • 1/4 teaspoon sugar
  • 1/4 teaspoon ground allspice
  • Dash cayenne pepper
  • 2 bay leaves
  • 1 halibut fillet (6 ounces), cut into bite-size pieces

Directions:

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. Yield: 4 cups.


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