Vegetable Cod Soup Recipes

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FISH AND VEGETABLE SOUP



Fish and Vegetable Soup image

Looking for a hearty dinner? Then check out this tasty fish and veggie soup made using Progresso® chicken broth, frozen vegetables.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 35m

Yield 4

Number Of Ingredients 12

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

Steps:

  • 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.
  • Stir in all remaining ingredients except fish. Heat to boiling. Reduce heat; cover and simmer 8 minutes.
  • Add fish; cook uncovered 5 to 7 minutes, stirring occasionally, until fish flakes easily with fork and vegetables are tender.

Nutrition Facts : Calories 190, Carbohydrate 11 g, Cholesterol 70 mg, Fat 1/2, Fiber 2 g, Protein 25 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 1170 mg, Sugar 4 g, TransFat 0 g

VEGETABLE-COD SOUP



Vegetable-Cod Soup image

I don't really care for fish soups, but I like this one because the fish is mild and firm and because the broth doesn't take an overly fishy taste. You can use any mild white fish for this soup. I have used tilapia when it was on hand. I also prefer to use a low-sodium broth when it is available. From BHG.com

Provided by ksduffster

Categories     Vegetable

Time 35m

Yield 4 serving(s)

Number Of Ingredients 12

1 lb cod fish fillet, skin removed
1/2 cup sweet red pepper, chopped
1/4 cup onion, chopped
1 tablespoon margarine or 1 tablespoon butter
3 1/2 cups vegetable broth or 3 1/2 cups chicken broth
1 cup frozen cut green beans
1 cup cabbage, coarsely chopped
1/2 cup carrot, sliced
1/4 teaspoon dried basil, crushed
1/4 teaspoon dried thyme, crushed
1/8 teaspoon dried rosemary, crushed
1/4 teaspoon pepper

Steps:

  • Thaw cod, if frozen; cut into 1-inch pieces. In a large saucepan or Dutch oven cook red sweet pepper and onion in margarine or butter until tender. Stir in vegetable broth or chicken broth, green beans, cabbage, carrot, basil, thyme, rosemary, and pepper. Bring to boiling. Reduce heat and simmer, covered, for 5 to 8 minutes or until vegetables are nearly tender.
  • Add fish to saucepan. Return to boiling. Reduce heat and simmer, covered, about 5 minutes or until fish flakes easily with a fork, stirring once.

Nutrition Facts : Calories 151.9, Fat 3.8, SaturatedFat 0.8, Cholesterol 48.9, Sodium 111, Carbohydrate 7.1, Fiber 2.3, Sugar 3.2, Protein 21.5

CHUNKY VEGETABLE-COD SOUP



Chunky Vegetable-Cod Soup image

Make and share this Chunky Vegetable-Cod Soup recipe from Food.com.

Provided by Shellbelle

Categories     < 30 Mins

Time 28m

Yield 4 serving(s)

Number Of Ingredients 12

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

Steps:

  • Thaw cod, if frozen; cut into 1-inch pieces.
  • In a large saucepan or Dutch oven cook bell pepper and onion in butter until tender.
  • Stir in vegetable or chicken broth, green beans, cabbage, basil, thyme, rosemary, and pepper.
  • Bring to a boil.
  • Reduce heat and simmer, covered, for 8-10 minutes.
  • Add fish to saucepan and return to boiling.
  • Reduce heat and simmer, covered, for 5 minutes or until fish flakes easily with a fork.
  • Serve.

Nutrition Facts : Calories 148.3, Fat 3.8, SaturatedFat 2, Cholesterol 56.4, Sodium 96, Carbohydrate 7, Fiber 2.3, Sugar 2.5, Protein 21.5

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