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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 3 |
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Says Debbie Groff from San Antonio, Texas, âIf a recipe requires lots of preparation, I usually donât make it. This chunky soup is convenient because it calls for frozen vegetables and canned tomatoes with herbs already added.â Ingredients:
2 small shallots, chopped |
1 small garlic clove, minced |
1 can (14-1/2 ounces) diced tomatoes with basil, oregano and garlic, undrained |
1-1/2 cups chicken broth |
3/4 cup frozen mixed vegetables |
1/2 cup frozen cubed hash brown potatoes |
1 teaspoon seafood seasoning |
1/4 teaspoon sugar |
1/4 teaspoon ground allspice |
dash cayenne pepper |
2 bay leaves |
1 halibut fillet (6 ounces), cut into bite-size pieces |
Directions:
1. In a large saucepan coated with cooking spray, saute shallots and garlic until tender. Add the tomatoes, broth, mixed vegetables, hash browns, seafood seasoning, sugar, allspice, cayenne and bay leaves. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes or until vegetables are tender.
2. Add halibut; simmer 2-3 minutes longer or until fish turns opaque. Just before serving, discard bay leaves. Yield: 4 cups.
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