Hearty Fish Soup

Total Time Prep: 15 min. Cook: 20 min.
Yield 4 cups
Test Kitchen Approved
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.”

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

  1. 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.
  2. Add halibut; simmer 2-3 minutes longer or until fish turns opaque. Just before serving, discard bay leaves.

Nutrition Facts

1-1/3 cups: 183 calories, 3g fat (0 saturated fat), 18mg cholesterol, 1246mg sodium, 25g carbohydrate (10g sugars, 4g fiber), 18g protein.

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.”
Recipe Creator

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