Ingredients
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ITALIAN VEGETABLE FISH SOUP
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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
Preparation
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.
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.
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.
Even children love this, but be sure fish has no bones in it.
