Fish and Vegetable Soup

Looking for a hearty dinner? Then check out this tasty fish and veggie soup made using Progresso® chicken broth, Green Giant® Valley Fresh Steamers™ frozen vegetables – ready in 35 minutes.

  • prep time 25 min
  • total time 35 min
  • ingredients 12
  • servings 4

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 Green Giant™ Steamers™ frozen cut green beans
1/2
cup Green Giant™ Steamers™ Niblets® 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
  • 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.
  • 2 Stir in all remaining ingredients except fish. Heat to boiling. Reduce heat; cover and simmer 8 minutes.
  • 3 Add fish; cook uncovered 5 to 7 minutes, stirring occasionally, until fish flakes easily with fork and vegetables are tender.
  • Nutrition Information

    NUTRITION INFORMATION PER SERVING

    Serving Size: 1 Serving
    Calories
    190
    (
    Calories from Fat
    40),
    % Daily Value
    Total Fat
    4 1/2g
    4 1/2%
    (Saturated Fat
    2g,
    2%
    Trans Fat
    0g
    0%
    ),
    Cholesterol
    70mg
    70%;
    Sodium
    1170mg
    1170%;
    Total Carbohydrate
    11g
    11%
    (Dietary Fiber
    2g
    2%
      Sugars
    4g
    4%
    ),
    Protein
    25g
    25%
    ;
    % Daily Value*:
    Vitamin A
    110%;
    Vitamin C
    4%;
    Calcium
    4%;
    Iron
    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 Choices:
    1
    *Percent Daily Values are based on a 2,000 calorie diet.
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