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Fish and Vegetable Soup

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By Betty Crocker Kitchens
Updated Oct 18, 2016
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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
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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

  • Step 
    1
    In 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.
  • Step 
    2
    Stir in all remaining ingredients except fish. Heat to boiling. Reduce heat; cover and simmer 8 minutes.
  • Step 
    3
    Add 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
1
*Percent Daily Values are based on a 2,000 calorie diet.

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