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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."

Rate/Review | Read Reviews (3)

Servings (Help)

US Metric Calculate

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

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.