Vegetable-Cod Soup


Food.com
35 mins (prep 15, cooking 20)
14 ingredients
4 servings
I don't really care for fish soups, but I like this one because the fish is mild and firm and because the broth doesn't take an overly fishy taste. You can use any mild white fish for this soup. I have used tilapia when it was on hand. I also prefer to use a low-sodium broth when it is available. From BHG.com

Categories:  served-hot , <-60-mins , beginner-cook , seasonal , 3-steps-or-less , fish , taste~mood , equipment , soups-&-stews , time-to-make , winter , easy , cod , presentation , seafood , fall , saltwater-fish , vegetable , savory , stove-top ,
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Ingredients

Nutrition

Serving Size (428.72 g)
Servings 4
Amount per Serving
Calories 426.81 Calories from Fat 122.31
% Daily Value *
Total Fat 13.59g 83.61%
Saturated Fat 4.76g 95.2%
Trans Fat 0.12g %
Cholesterol 195.42mg 260.56%
Sodium 649.32mg 108.22%
Total Carbohydrate 7.94g 10.58%
Dietary Fiber 2.67 g 42.7%
Sugars 3.99 g %
Protein 67.76g 542.11%
Vitamin A 4342.73IU% Vitamin C 24.71mg%
Calcium 77.08mg% Iron 3.06mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4
 
*Nutrition information was calculated excluding the following ingredients:
fish fillet, sweet red pepper, frozen cut green beans, dried basil, dried thyme, dried rosemary
 

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