Winter Warming Fish Chowder

• 1/2 c. chopped bell pepper
• 1/2 c. chopped onion
• 1/2 c. thinly sliced celery
• 2 cloves garlic, minced
• 1 (28 oz.) can whole peeled tomatoes
• 5 c. water
• 1 tsp. lemon juice
• 1 Tbsp. instant chicken bouillon
• 3/4 tsp. each dried thyme, basil and oregano leaves
• 1 lb. fish, cut into 1-inch squares
• 4 oz. no yolks cholesterol free egg noodles

1. In Dutch oven, saute pepper, onion, celery and garlic in water, wine or Pam over medium heat until vegetables are crisp-tender (3 minutes).
2. Add undrained tomatoes, water, lemon juice, bouillon and seasonings.
3. Break up tomatoes with a spoon.
4. Cover and simmer 10 minutes.
5. Add noodles and fish.
6. Cook, covered, 7 minutes or until fish flakes when tested with a fork and noodles are tender.
7. Makes 6 (1 1/2 cup) servings.

bell pepper, onion, celery, garlic, tomatoes, water, lemon juice, instant chicken, thyme, fish, egg noodles

Taken from www.cookbooks.com/Recipe-Details.aspx?id=182025 (may not work)