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
    0.45 kg 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.

Nutritional Information
(Per Serving)

Calories:176 cals
Kilojoules:736 kJ
Fat:5.5 g
Carbohydrates:12.8 g
Protein:19.0 g
Cholesterol:44.8 mg
Sodium:554 mg
Saturated Fat:1.2 g
Fiber:2.8 g
Calcium:71.0 mg
Total Sugars:5.3 g

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