Seafood Chili Soup Recipe


Health IndexHealthyCourse
MethodMain Ingredient


 Chopped onion1⁄4 Cup (4 tbs)
 Chopped green pepper1⁄4 Cup (4 tbs)
 Garlic1 Clove (5 gm), minced
 Cooking oil1 Tablespoon
 Canned tomato juice12 Ounce (1 1/2 Cups, 1 Can)
 Water1 Cup (16 tbs)
 Canned red kidney beans8 Ounce (1 Can)
 Canned tomatoes1 1⁄2 Ounce, cut up (1 Can)
 Canned sliced mushrooms6 Ounce, drained (1 Can)
 Chili powder1 Tablespoon
 Sugar1⁄2 Teaspoon
 Dried basil1⁄4 Teaspoon, crushed
 Crushed red pepper1⁄4 Teaspoon
 Bay leaf1
 Skinless cod1 Pound (Cusk)

Nutrition Facts

Serving size: Complete recipe

Calories 889 Calories from Fat 193

% Daily Value*

Total Fat 22 g33.7%

Saturated Fat 3.5 g17.4%

Trans Fat 0 g

Cholesterol 195.1 mg

Sodium 1075.9 mg44.8%

Total Carbohydrates 78 g26.1%

Dietary Fiber 21.7 g86.7%

Sugars 22.5 g

Protein 99 g198.3%

Vitamin A 135.4% Vitamin C 192.9%

Calcium 27.6% Iron 55.5%

*Based on a 2000 Calorie diet


In a medium saucepan cook onion, green pepper, and garlic in cooking oil till vegetables are tender.
Stir in the tomato juice, water, undrained kidney beans, un-drained tomatoes, mushrooms, chili powder, sugar, basil, red pepper, bay leaf, and 1/2 teaspoon salt.
Bring to boiling; reduce heat.
Cover and simmer for 15 minutes.
Meanwhile, measure thickness of fish.
Cut fish into 1-inch pieces.
Carefully add fish to soup mixture.
Return mixture just to boiling, and then reduce heat.
Cover and simmer gently till fish is done (allow about 2 minutes per 1/2-inch thickness of fish).