Fish and Vegetable Soup

 

1

tablespoon butter or margarine

1/4

cup chopped onion

1

clove garlic, finely chopped

3 1/2

cups Progresso® chicken broth (from 32-oz carton)

1

cup thinly sliced carrots

1

cup Green Giant® Valley Fresh Steamers™ frozen cut green beans

1/2

cup Green Giant® Valley Fresh Steamers™ Niblets® frozen corn

1/2

teaspoon salt

1/2

teaspoon dried basil leaves

1/4

teaspoon dried oregano leaves

1/8

teaspoon pepper

1

lb firm white fish fillets (such as cod, haddock, halibut or orange roughy), cut into 1-inch cubes

• 1 In 3-quart saucepan or Dutch oven, melt butter over medium heat. Add onion and garlic; cook and stir 2 to 3 minutes or just until garlic begins to brown.
• 2 Stir in all remaining ingredients except fish. Heat to boiling. Reduce heat; cover and simmer 8 minutes.
• 3 Add fish; cook uncovered 5 to 7 minutes, stirring occasionally, until fish flakes easily with fork and vegetables are tender.