Chunky Vegetable-Cod Soup |
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Prep Time: 15 Minutes Cook Time: 13 Minutes |
Ready In: 28 Minutes Servings: 4 |
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From MidWest Living magazine. Ingredients:
1 lb skinless cod, fresh or frozen,fillets or steaks |
1/2 cup chopped red bell pepper |
1/4 cup chopped onion |
1 tablespoon butter |
3 1/2 cups vegetable broth or 3 1/2 cups chicken |
1 cup frozen cut green beans |
1 cup coarsely chopped cabbage |
1/2 cup sliced carrot |
1/4 teaspoon dried basil |
1/4 teaspoon dried thyme |
1/8 teaspoon dried rosemary |
1/4 teaspoon pepper |
Directions:
1. Thaw cod, if frozen; cut into 1-inch pieces.
2. In a large saucepan or Dutch oven cook bell pepper and onion in butter until tender.
3. Stir in vegetable or chicken broth, green beans, cabbage, basil, thyme, rosemary, and pepper.
4. Bring to a boil.
5. Reduce heat and simmer, covered, for 8-10 minutes.
6. Add fish to saucepan and return to boiling.
7. Reduce heat and simmer, covered, for 5 minutes or until fish flakes easily with a fork.
8. Serve.
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