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    You are in: Home / Recipes / Vegetable-Cod Soup Recipe
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    Vegetable-Cod Soup

    Vegetable-Cod Soup. Photo by thesoupcommie

    1/7 Photos of Vegetable-Cod Soup

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    Total Time:

    Prep Time:

    Cook Time:

    35 mins

    15 mins

    20 mins

    ksduffster's Note:

    I don't really care for fish soups, but I like this one because the fish is mild and firm and because the broth doesn't take an overly fishy taste. You can use any mild white fish for this soup. I have used tilapia when it was on hand. I also prefer to use a low-sodium broth when it is available. From BHG.com

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Thaw cod, if frozen; cut into 1-inch pieces. In a large saucepan or Dutch oven cook red sweet pepper and onion in margarine or butter until tender. Stir in vegetable broth or chicken broth, green beans, cabbage, carrot, basil, thyme, rosemary, and pepper. Bring to boiling. Reduce heat and simmer, covered, for 5 to 8 minutes or until vegetables are nearly tender.
    2. 2
      Add fish to saucepan. Return to boiling. Reduce heat and simmer, covered, about 5 minutes or until fish flakes easily with a fork, stirring once.

    Browse Our Top Saltwater Fish Recipes

    Ratings & Reviews:

    • on November 12, 2014

      45

      Thought this was really easy and although I doubled the recipe I stayed true to the overall ingredients but added more onion and carrots than called for. It didn't have quite enough punch so I did go heavy on garlic, and used fresh herbs since I happened to have them on hand. The flavor is actually quite delicate and in the end I added a Trader Joes size jar of saffron and it was fantastic. The green beans didn't do much for me but added a nice bit of green and I also added celery. Thanks for the recipe - we enjoyed it and will absolutely make it again.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on September 09, 2012

      55

      Great recipe, quick and easy to make. Even though I didn't have all the ingredients, substituting didn't ruin it at all. I replaced green beans and cabbage with potatoes and fresh tomatoes, added garlic and a little salt, and it came out fantastic! Thank you!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on April 26, 2012

      55

      This is a really good fish soup. I didn't have the exact ingredients and had to substitute a few things. I use brussel sprouts instead of cabbage and we were out of beans so I put in a half a can of diced tomatoes. Just before the soup was done I diced up some fresh Chives and gave the soup a good squeeze of fresh lemon.....WOW! Severed it with fresh French bread and a glass of Pinot Grigio....Excellent!

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (5)

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    Nutritional Facts for Vegetable-Cod Soup

    Serving Size: 1 (209 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 151.8
     
    Calories from Fat 34
    22%
    Total Fat 3.8 g
    5%
    Saturated Fat 0.7 g
    3%
    Cholesterol 48.8 mg
    16%
    Sodium 111.0 mg
    4%
    Total Carbohydrate 7.1 g
    2%
    Dietary Fiber 2.3 g
    9%
    Sugars 3.2 g
    12%
    Protein 21.5 g
    43%

    The following items or measurements are not included:

    vegetable broth

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