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Creole Fish Soup
SUBMITTED BY:
Ruby Williams
"'You can serve up a pot of this hearty soup in under an hour,' reports Ruby Williams of Bogalusa, Louisiana. 'The recipe calls for convenient frozen mixed veggies, so there's not a lot of peeling and chopping."
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PREP TIME
5 Min
COOK TIME
30 Min
READY IN
35 Min
SERVINGS
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Servings
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METRIC
INGREDIENTS
1 (28 ounce) can diced tomatoes, undrained
1 (15 ounce) can tomato sauce
1/2 cup chopped onion
1/2 teaspoon garlic powder
1/2 teaspoon celery salt
1/4 teaspoon dried thyme
1/8 teaspoon cayenne pepper
2 bay leaves
1 (16 ounce) package frozen mixed vegetables
1 pound fresh or frozen cod, cut into 3/4-inch pieces
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DIRECTIONS
In a soup kettle, combine the first eight ingredients; cover and simmer for 10 minutes. Add vegetables; cover and simmer for 10 minutes. Add fish; cover and simmer for 8-10 minutes or until the fish flakes easily with a fork. Discard the bay leaves.
FOOTNOTE
Nutritional Analysis: One 1-cup serving equals 129 calories, 663 mg sodium, 27 mg cholesterol, 17 gm carbohydrate, 15 gm protein, 1 gm fat. Diabetic Exchanges: 2 very lean meat, 1 starch.
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