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Hearty Fish Soup

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.”
3 ServingsPrep: 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.
Nutrition Facts: 1-1/3 cups (prepared with reduced-sodium broth) equals 183 calories,
© Taste of Home 2009 Tasteofhome Logo

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Hearty Fish Soup (continued)

Nutrition Facts: 3 g fat (trace saturated fat), 18 mg cholesterol, 1,246 mg sodium, 25 g carbohydrate, 4 g fiber, 18 g protein.
© Taste of Home 2009 Tasteofhome Logo