How to make a fish soup healthy garden (and this is good for diabetics, too!)

Now that the season came autumn and the weather is cooler than us, we often seem to soups and fresh fish soup to turn a sad day. Here is a recipe for a healthy and abundant fish soup with vegetables for days. But there is no need to wait for a cold and cloudy days. It 's perfect for everyday, even hot, sunny ones!

VEGETABLES chowder

2 tablespoons butter

1 med green pepper, chopped

1 cup celery, thinly sliced

Cup chopped green onions, 04:01

1.8 V. TeaInstant minced garlic

One can (28 ounces) diced tomatoes, do not drain

Two cups water

1 teaspoon chicken bouillon granules of instant tea

4.1 V. teaspoon salt

4.1 V. teaspoon dried basil

1.8 V. teaspoon dried dill

3 drops hot pepper sauce

1 cup of frozen whole kernel corn

1 pound fresh white fish fillets about half a centimeter thick, cut into pieces

Melt in a saucepan with 3 liters or Dutch oven, the butter. Add the peppers, celery, onions and garlic in butter. Cookthe mixture on medium heat, stirring constantly, until vegetables are tender. Add tomatoes, water, chicken broth, salt, basil, dill, and hot chili sauce. Heat the mixture to a boil then reduce heat and simmer for 15 minutes. Stir in corn. Mix gently to not break the fish pieces of fish. Cook over medium heat for about 5-6 minutes or until fish flakes easily when forked.

Yield: 6-8 servings

Enjoy!

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