Chunky Vegetable-Cod Soup

From MidWest Living magazine.

• Ready In: 28 mins
• Serves: 4

Ingredients

• 1  lb  skinless cod, fresh or frozen,fillets or steaks
• 1⁄2 cup  chopped red bell pepper
• 1⁄4 cup  chopped onion
• 1  tablespoon butter
• 3 1⁄2 cups vegetable broth or 3 1⁄2 cups chicken
• 1  cup  frozen cut green beans
• 1  cup  coarsely chopped cabbage
• 1⁄2 cup  sliced carrot
• 1⁄4 teaspoon dried basil
• 1⁄4 teaspoon dried thyme
• 1⁄8 teaspoon dried rosemary
• 1⁄4 teaspoon pepper

Directions

1. Thaw cod, if frozen; cut into 1-inch pieces.
2. In a large saucepan or Dutch oven cook bell pepper and onion in butter until tender.
3. Stir in vegetable or chicken broth, green beans, cabbage, basil, thyme, rosemary, and pepper.
4. Bring to a boil.
5. Reduce heat and simmer, covered, for 8-10 minutes.
6. Add fish to saucepan and return to boiling.
7. Reduce heat and simmer, covered, for 5 minutes or until fish flakes easily with a fork.
8. Serve.