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Chunky Vegetable-Cod Soup




Source of Recipe


Source: Better Homes and Gardens


List of Ingredients




1 pound fresh or frozen skinless cod fillets or steaks
1/2 cup chopped red sweet pepper
1/4 cup chopped onion
1 tablespoon margarine or butter
3-1/2 cups vegetable broth or chicken broth
1 cup frozen cut green beans
1 cup coarsely chopped cabbage
1/2 cup sliced carrot
1 teaspoon snipped fresh basil or 1/4 teaspoon dried basil, crushed
1 teaspoon snipped fresh thyme or 1/4 teaspoon dried thyme, crushed
1/2 teaspoon snipped fresh rosemary or 1/8 teaspoon dried rosemary, crushed
1/4 teaspoon pepper
Lemon wedges (optional)


Recipe



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 8 to 10 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. If desired, serve with lemon wedges. Makes 4 servings.