Vegetable Cod Soup Recipes

VEGETABLE-COD SOUP

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

Provided by ksduffster

Categories Vegetable

Time 35m

Yield 4 serving(s)

Number Of Ingredients 12

Vegetable-Cod Soup image

Steps:

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 5 to 8 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.

Nutrition Facts : Calories 151.9, Fat 3.8, SaturatedFat 0.8, Cholesterol 48.9, Sodium 111, Carbohydrate 7.1, Fiber 2.3, Sugar 3.2, Protein 21.5

Ingredients

1 lb cod fish fillet, skin removed
1/2 cup sweet red pepper, chopped
1/4 cup onion, chopped
1 tablespoon margarine or 1 tablespoon butter
3 1/2 cups vegetable broth or 3 1/2 cups chicken broth
1 cup frozen cut green beans
1 cup cabbage, coarsely chopped
1/2 cup carrot, sliced
1/4 teaspoon dried basil, crushed
1/4 teaspoon dried thyme, crushed
1/8 teaspoon dried rosemary, crushed
1/4 teaspoon pepper

HEARTY VEGETABLE SOUP

A friend gave me the idea to use V8 juice in vegetable soup because it provides more flavor. My best vegetable soup recipe is perfect to prepare on a crisp autumn afternoon. -Janice Steinmetz, Somers, Connecticut

Provided by Taste of Home

Categories Dinner Lunch

Time 1h45m

Yield 16 servings (4 quarts).

Number Of Ingredients 22

Hearty Vegetable Soup image

Steps:

In a stockpot, heat oil over medium-high heat; saute carrots, onions, celery and green pepper until crisp-tender. Add garlic; cook and stir 1 minute. Stir in remaining ingredients; bring to a boil. , Reduce heat; simmer, covered, until vegetables are tender, 1 to 1-1/2 hours. Remove bay leaf.

Nutrition Facts : Calories 105 calories, Fat 2g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 488mg sodium, Carbohydrate 20g carbohydrate (9g sugars, Fiber 5g fiber), Protein 4g protein. Diabetic Exchanges

Ingredients

1 tablespoon olive oil
8 medium carrots, sliced
2 large onions, chopped
4 celery ribs, chopped
1 large green pepper, seeded and chopped
1 garlic clove, minced
2 cups chopped cabbage
2 cups frozen cut green beans (about 8 ounces)
2 cups frozen peas (about 8 ounces)
1 cup frozen corn (about 5 ounces)
1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained
1 bay leaf
2 teaspoons chicken bouillon granules
1-1/2 teaspoons dried parsley flakes
1 teaspoon salt
1 teaspoon dried marjoram
1 teaspoon dried thyme
1/2 teaspoon dried basil
1/4 teaspoon pepper
4 cups water
1 can (28 ounces) diced tomatoes, undrained
2 cups V8 juice

FISH AND VEGETABLE SOUP

Looking for a hearty dinner? Then check out this tasty fish and veggie soup made using Progresso® chicken broth, frozen vegetables.

Provided by By Betty Crocker Kitchens

Categories Entree

Time 35m

Yield 4

Number Of Ingredients 12

Fish and Vegetable Soup image

Steps:

In 3-quart saucepan or Dutch oven, melt butter over medium heat. Add onion and garlic; cook and stir 2 to 3 minutes or just until garlic begins to brown.
Stir in all remaining ingredients except fish. Heat to boiling. Reduce heat; cover and simmer 8 minutes.
Add fish; cook uncovered 5 to 7 minutes, stirring occasionally, until fish flakes easily with fork and vegetables are tender.

Nutrition Facts : Calories 190, Carbohydrate 11 g, Cholesterol 70 mg, Fat 1/2, Fiber 2 g, Protein 25 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 1170 mg, Sugar 4 g, TransFat 0 g

Ingredients

1 tablespoon butter or margarine
1/4 cup chopped onion
1 clove garlic, finely chopped
3 1/2 cups Progresso™ chicken broth (from 32-oz carton)
1 cup thinly sliced carrots
1 cup frozen cut green beans
1/2 cup frozen corn
1/2 teaspoon salt
1/2 teaspoon dried basil leaves
1/4 teaspoon dried oregano leaves
1/8 teaspoon pepper
1 lb firm white fish fillets (such as cod, haddock, halibut or orange roughy), cut into 1-inch cubes

CREAMY COD VEGETABLE SOUP

This is a soup I created one night while cleaning out my fridge. A bit of this, a bit of that makes for one tasty soup! You could also add in the cod just thawed but not cooked, as long as you allow a little extra cooking time.

Provided by Sackville

Categories Vegetable

Time 30m

Yield 2-3 serving(s)

Number Of Ingredients 14

Creamy Cod Vegetable Soup image

Steps:

Heat the oil in a large saucepan and sauté the potatoes, celery, carrots and red pepper for a few minutes.
Add in the broccoli and peas as well as the wine.
Let the wine reduce and then add just enough water to cover, the stock cube, dill and salt and pepper to taste.
Cover and let simmer for 15 minutes.
Uncover and add in the flesh of the cod, which should be flaked into bite-sized chunks.
You may need to add a touch more water to keep the vegetables covered.
Let simmer a few more minutes, then add in the milk.
Heat through, season and serve with a hearty bread.
You can also use a hand blender to purée part or all of the soup, giving it a smoother texture.

Nutrition Facts : Calories 661.8, Fat 13.7, SaturatedFat 4.1, Cholesterol 116.4, Sodium 371, Carbohydrate 65.6, Fiber 10.7, Sugar 10.9, Protein 55.5

Ingredients

2 frozen cod fish fillets, cooked according to package instructions
2 medium potatoes, chopped
2 celery ribs, chopped
1/2 red pepper, chopped
2 carrots, chopped
1 cup broccoli floret
1 cup frozen peas
1 tablespoon oil
2/3 cup wine
2 -3 cups boiling water
1 vegetable stock cube
1 teaspoon dill
salt and pepper
1 cup milk

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Season the fish with a good pinch of kosher salt and black pepper and 2 to 3 teaspoons of the spice mixture; toss to coat.
In a large pot or Dutch oven, heat 3 tablespoons extra virgin olive oil over medium-high heat. Add the onions, bell peppers, celery, and garlic. Cook, tossing regularly, for 5 minutes or until the vegetables soften. Season with a good pinch of kosher salt and black pepper. Add the remainder of the spice mixture.
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Vegetable Cod Soup Recipes

VEGETABLE-COD SOUP

HEARTY VEGETABLE SOUP

A friend gave me the idea to use V8 juice in vegetable soup because it provides more flavor. My best vegetable soup recipe is perfect to prepare on a crisp autumn afternoon. -Janice Steinmetz, Somers, Connecticut

FISH AND VEGETABLE SOUP

Looking for a hearty dinner? Then check out this tasty fish and veggie soup made using Progresso® chicken broth, frozen vegetables.

CREAMY COD VEGETABLE SOUP

This is a soup I created one night while cleaning out my fridge. A bit of this, a bit of that makes for one tasty soup! You could also add in the cod just thawed but not cooked, as long as you allow a little extra cooking time.

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