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Fish and Vegetable Soup
Fish and Vegetable Soup
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Prep Time:
25 minutes
Total Time:
35 minutes
Try a flavorful fish and veggie soup featuring Progresso® chicken broth and frozen veggies for a satisfying dinner.
Ingredients:
  • 1 tablespoon butter or margarine
  • 1/4 cup chopped onion
  • 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
Instructions:
  • In a 3-quart saucepan or Dutch oven, melt butter over medium heat until fragrant. Add onion and garlic, cook and stir for 2 to 3 minutes until garlic starts to brown slightly.
  • Add in all the remaining ingredients, minus the fish, and stir well until everything is combined. Bring the mixture to a lively boil. Lower the heat, cover the pot, and let it simmer for 8 minutes.
  • Add the fish and cook without covering for 5 to 7 minutes, stirring occasionally, until the fish flakes easily with a fork and the vegetables are tender.

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