Chunky Vegetable Cod Soup
1 pound of fresh or frozen skinless cod fillets or steaks
1/2 cup of chopped red sweet pepper
1/4 cup of chopped onion
1 tablespoon of margarine or butter
3 1/2 cups of vegetable broth or chicken broth
1 cup of frozen cut green beans
1 cup of coarsely chopped cabbage
1/2 cup of sliced carrot
1 teaspoon of snipped fresh basil or 1/4 teaspoon of dried basil, crushed
1 teaspoon of snipped fresh thyme or 1/4 teaspoon of dried thyme, crushed
1/2 teaspoon of snipped fresh rosemary or 1/8 teaspoon of dried rosemary, crushed
1/4 teaspoon of black pepper
Lemon wedges, optional
Thaw fish, if frozen. Rinse fish. Cut into 1 inch pieces. In a large saucepan or Dutch oven cook red pepper and onion in margarine or butter till tender.
Stir in the broth, green beans, cabbage, carrot, basil, thyme, rosemary, and black pepper. Bring to boiling; reduce heat. Cover and simmer for 8 to 10 minutes or till vegetables are nearly tender.
Stir fish into broth mixture. Return to boiling; reduce heat. Cover and simmer about 5 minutes or till fish flakes easily with a fork, stirring once. If desired, serve with lemon wedges. Makes 4 servings |
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