Cannery Row Soup
Using fish and clam juice makes this tasty soup heart-healthy.
||varied fish fillets (haddock, perch, flounder, cod, sole, etc.), cut into 1-inch-square cubes|
||carrots, cut in thin strips|
||green peppers, chopped|
|1 can (28 oz)
||whole tomatoes, cut up, with liquid|
||dried thyme, crushed|
||dried basil, crushed|
||fresh parsley, minced|
- Heat oil in large sauce pan. Saute garlic, carrots, celery, onion, and green pepper in oil 3 minutes.
- Add remaining ingredients except parsley and fish. Cover and simmer 10-15 minutes or until vegetables are fork tender.
- 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:
Total fat: 5 g
Saturated fat: less than 1 g
Cholesterol: 56 mg
Sodium: 380 mg
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|Source: NHLBI - LDL lowering cholesterol diet|