Soup, Stew and Chili: Warm Soup, Stew and Chili: Catch of the Day Stew

Whether camping under the stars, in an RV, or in the backyard, this healthy soup cooks up quickly!

Author: National Fisheries Institute
Date: July 26, 2009

Serves: 6 person(s)
Yield: 6 x approx. 1 cup servings

Preparation Time: 15 mins
Cooking Time: 15 mins

Ingredients:

1 (14-1/2 oz) can reduced-sodium chicken broth
1 (10-1/2 oz) can French onion soup, undiluted
1 cup potatoes, peeled and cubed *
1/2 cup sliced celery
1 cup zucchini, thinly sliced
1 cup baby carrots
1 cup mushrooms, sliced
1 (14-1/2 oz) can diced tomatoes, undrained
1 lb fish fillets, cut into 1-inch pieces
1/2 tsp each dried thyme and rosemary, crushed

Directions:

Combine broth, soup, potatoes, and celery in a large Dutch oven. Bring to a boil.

Reduce heat to medium (or if cooking over an open fire, move it a little further from the heat), cover and cook 5 minutes.

Add remaining ingredients. Cook 5 to 10 minutes, or until fish is cooked and vegetables are tender.

Variations:

* If preferred, use 1 cup unpeeled, cubed potatoes.

Serving suggestion is not included in the nutritional analysis.