Italian Vegegable Fish Soup

• COOKS.COM RECIPE SEARCH ENGINE
• ITALIAN VEGETABLE FISH SOUP
• Printed from COOKS.COM
• 1 (28 oz.) crushed tomatoes
• 1 can water
• 2 oz. onion, chopped
• 4 cloves garlic
• 4 chicken bouillon cubes
• 3 stalks celery, cut small
• 2 lg. carrots, sliced
• 1/4 head cabbage, sliced thin
• 1 (10 oz.) frozen peas and carrots
• 1 (10 oz.) frozen string beans
• Seasonings to taste: Oregano, basil, pepper, garlic powder
• Optional: Zucchini, mushroom, fennel

1. Blend tomatoes and water in blender. In large saucepan, saute in olive oil the next 6 ingredients for a few minutes, add tomato sauce, cover and simmer for 1 1/2 hours. Add other ingredients and simmer for 1/2 hour more.
2. At this point you can enjoy this as a vegetable soup. It is low in calories and will keep well in refrigerator or can also be frozen.
3. For the FISH SOUP add any of the following and cook 10 or 15 minutes longer. 1 pound fresh cod, whiting, shrimp, sole or flounder and 1 pound frozen fish, thawed slightly and cut into 1 inch squares.
4. Even children love this, but be sure fish has no bones in it.

cookscom, italian vegetable fish soup, cookscom, tomatoes, water, onion, garlic, chicken bouillon cubes, stalks celery, carrots, cabbage, carrots, frozen string beans, oregano, zucchini

Taken from www.epicurious.com/recipes/member/views/italian-vegegable-fish-soup-50022403 (may not work)