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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
 

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

DIRECTIONS

  1. 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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