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Cannery Row Soup Recipe


Using fish and clam juice makes this tasty soup heart-healthy.

2 lb
2 Tbsp
1 clove
3
2 C
1/2 C
1/4 C
1 can (28 oz)
1 C
1/4 tsp
1/4 tsp
1/8 tsp
1/4 C
varied fish fillets, cut into 1-inch-square cubes
olive oil
garlic, minced
carrots, cut in thin strips
celery, sliced
onion, chopped
green peppers, chopped
whole tomatoes, cut up, with liquid
clam juice
dried thyme, crushed
dried basil, crushed
black pepper
fresh parsley, minced
 



  1. Heat oil in large sauce pan. Saute garlic, carrots, celery, onion, and green pepper in oil 3 minutes.
  2. Add remaining ingredients except parsley and fish. Cover and simmer 10-15 minutes or until vegetables are fork tender.
  3. Add fish and parsley. Simmer, covered, 5-10 minutes more or until fish flakes easily and is opaque. Serve hot.


Yield: 8 servings--Serving Size: 1 cup each

Each serving provides:

Calories: 170
Total fat: 5 g
Saturated fat: less than 1 g
Cholesterol: 56 mg
Sodium: 380 mg
 

Source:
National Heart, Lung, and Blood Institute

Recipes || Desserts || Entrees || Salads || Soups || Vegetarian




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