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Creole Fish Soup

By: Taste of Home's Fast Family Favorites  
"You can serve up a pot of this hearty soup in under an hour. The recipe calls for frozen mixed veggies, so there's not a lot of peeling and chopping."

Rating: This weblink has been rated 2 times with an average star rating of 3.5 Read Reviews (1)

Rate/Review | 82 people have saved this

 

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Original Recipe Yield 8 servings (2 quarts)
 

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.

Footnotes

  • 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.
  • © 2002 Reiman Media Group, Inc.
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The reviewer gave this recipe 3 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 4, 2009 by pjollimore 
This was an ok recipe. It tasted more like veggie soup with cod, but the cod almost tasted... MORE

 
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