Looking for a hearty dinner? Then check out this tasty fish and veggie soup made using Progresso® chicken broth, frozen vegetables.
Fish and Vegetable Soup
- Prep Time 25 min
- Total 35 min
- Servings 4
- Ingredients 12
Ingredients
- 1 tablespoon butter or margarine
- 1/4 cup chopped onion
- 1 clove garlic, finely chopped
- 3 1/2 cups Progresso™ chicken broth (from 32-oz carton)
- 1 cup thinly sliced carrots
- 1 cup frozen cut green beans
- 1/2 cup frozen corn
- 1/2 teaspoon salt
- 1/2 teaspoon dried basil leaves
- 1/4 teaspoon dried oregano leaves
- 1/8 teaspoon pepper
- 1 lb firm white fish fillets (such as cod, haddock, halibut or orange roughy), cut into 1-inch cubes
Make With
Progresso Broth
Instructions
-
Step1In 3-quart saucepan or Dutch oven, melt butter over medium heat. Add onion and garlic; cook and stir 2 to 3 minutes or just until garlic begins to brown.
-
Step2Stir in all remaining ingredients except fish. Heat to boiling. Reduce heat; cover and simmer 8 minutes.
-
Step3Add fish; cook uncovered 5 to 7 minutes, stirring occasionally, until fish flakes easily with fork and vegetables are tender.
Nutrition
190
Calories
4 1/2g
Total Fat
25g
Protein
11g
Total Carbohydrate
4g
Sugars
Nutrition Facts
Serving Size: 1 Serving
- Calories
- 190
- Calories from Fat
- 40
- Total Fat
- 4 1/2g
- 7%
- Saturated Fat
- 2g
- 11%
- Trans Fat
- 0g
- Cholesterol
- 70mg
- 23%
- Sodium
- 1170mg
- 49%
- Potassium
- 520mg
- 15%
- Total Carbohydrate
- 11g
- 4%
- Dietary Fiber
- 2g
- 10%
- Sugars
- 4g
- Protein
- 25g
% Daily Value*:
- Vitamin A
- 110%
- 110%
- Vitamin C
- 4%
- 4%
- Calcium
- 4%
- 4%
- Iron
- 4%
- 4%
Exchanges:
1/2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 3 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1/2 Fat;Carbohydrate Choice
1Tips from the Betty Crocker Kitchens
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