Cannery Row Soup

Adapted from the National Heart, Lung, and Blood Institutes of Health, US Department of Health and Human Services

Nutrition Facts

Serving Size	1 cup
Calories	170
Total Fat	5 g
Saturated Fat	less than 1 g
Cholesterol	56 mg
Sodium	380 mg
Potassium	710 mg
Total Carbohydrate	9 g
Dietary Fiber	3 g
Protein	22 mg

Servings and Times

Servings

Ingredients and Preparation

Ingredients	Measures
Varied fish fillets (such as haddock, perch, flounder, cod, sole), cut into 1-inch cubes	2 pounds
Olive oil	2 tablespoons
Garlic clove, minced	1
Carrots, cut in thin strips	3
Celery, sliced	2 cups
Onion, chopped	½ cup
Green peppers, chopped	¼ cup
Whole tomatoes, cut up, with liquid	1 can (28 ounces)
Clam juice	1 cup
Dried thyme, crushed	¼ teaspoon
Dried basil, crushed	¼ teaspoon
Black pepper	1/8 teaspoon
Fresh parsley, minced	¼ cup

Directions
Heat oil in large saucepan. Sauté garlic, carrots, celery, onion, and green pepper in oil for 3 minutes.
Add remaining ingredients, except parsley and fish. Cover and simmer for 10–15 minutes or until vegetables are fork tender.
Add fish and parsley. Simmer covered for 5–10 minutes more or until fish flakes easily and is opaque. Serve hot.

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