Vegetable Cod Soup Food

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

Ingredients

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

Ingredients

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

VEGETABLE DILL SOUP

Vegetable Dill Soup image

I don't remember where I got this recipe but it is a great fresh tasting spring and summer soup. Even my children like it! Serve with a crusty bread and an icy drink for a light meal.

Provided by ann2boys

Categories Vegetable

Time 30m

Yield 6-8 serving(s)

Number Of Ingredients 13

Ingredients

2 1/2 tablespoons olive oil
1/2 cup onion, finely chopped
1/2 cup celery, coarsely chopped
1 large carrot, cut in 1/8 inch rounds
16 ounces diced tomatoes, undrained
1 large potato, un-peeled, scrubbed and cubed
1 quart chicken stock or 1 quart vegetable stock
3/4 teaspoon salt
pepper
2 teaspoons dill weed (or 2 T fresh baby dill)
1/2 cup fresh green beans, cut in 2 in. pieces
1/2 cup frozen peas
1/2 medium cauliflower, cut flowerets in half

Steps:

Add olive oil to large pot. Heat to a moderate temperature. Add onions, celery, and carrots. Saute, stirring 6-8 minutes. Don't brown onions.
Add tomatoes, potatoes, stock, salt and pepper. Cover and bring to a boil. Reduce to low. Simmer 25 minutes.
Add dill, beans, peas and cauliflower. Return to boil. Reduce heat.
Simmer 15 minute or until vegetables are barely tender. Serve hot.

Nutrition Facts : Calories 210.1, Fat 7.9, SaturatedFat 1.4, Cholesterol 4.8, Sodium 731.1, Carbohydrate 28.8, Fiber 5.1, Sugar 9, Protein 7.9

VEGETABLE SOUP CASSEROLE

Vegetable Soup Casserole image

I have not tried this yet, but it is on my menu in the next two weeks. This is another Joanna Lund recipe. So the preparation time will be an estimate. Only 240 calories per serving. Diabetic Exchanges are: 2 Vegetable, 2 Protein and 1 Starch. Only 544 mg of Sodium.

Provided by Doing it Right

Categories One Dish Meal

Time 1h35m

Yield 4 serving(s)

Number Of Ingredients 10

Ingredients

8 ounces lean ground turkey or 8 ounces beef
1/2 cup onion, diced
2 cups cabbage, finely chopped
1/2 cup mushroom, sliced and drained (2.5 ounce)
1 cup carrot, grated
3 cups potatoes, frozen shredded loose-packed (10 ounces)
1 (10 3/4 ounce) can Healthy Request cream of mushroom soup
1/3 cup skim milk
2 teaspoons dried parsley flakes
1/3 cup low-fat cheddar cheese, shredded (1 1/2 ounces)

Steps:

Preheat oven to 350°F.
Spray and 8-by8-inch baking dish with cooking spray.
In a large skillet sprayed with cooking spray, brown meat.
Spoon browned meat into prepared baking dish. Layer onion, cabbage, mushrooms, carrots and potatoes over top.
In a small bowl, combine mushroom soup, skim milk and parsley flakes.
Spoon soup mixture evenly over vegetables.
Cover and bake for 60 minutes or until vegetables are almost tender.
Uncover, sprinkle cheddar cheese evenly over top, and continue baking for an additional 15 minutes.
Place on baking dish on a wire rack and let set for 5 minutes.
Divide into 4 servings.

Nutrition Facts : Calories 228.2, Fat 5.3, SaturatedFat 1.7, Cholesterol 41.7, Sodium 140.2, Carbohydrate 28.4, Fiber 4.7, Sugar 4.6, Protein 17.9

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