• 6 Ratings

You can cook more than meaty roasts and stews a slow cooker--this easy soup recipe is proof! Our fish soup includes white fish and shrimp for a double dose of seafood goodness.

Source: Better Homes and Gardens
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a 5- to 6-quart slow cooker combine the first 11 ingredients (through black pepper). Cover and cook on low for 8 to 10 hours or on high for 4 to 5 hours.

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  • Rinse fish and shrimp; pat dry. Cut fish into 1-inch pieces.

  • If using low, turn to high. Stir in fish and shrimp. Cover and cook on high about 30 minutes more or until shrimp are opaque. Remove and discard bay leaf. Sprinkle servings with parsley.

Nutrition Facts

212 calories; 3 g total fat; 1 g saturated fat; 1 g polyunsaturated fat; 1 g monounsaturated fat; 137 mg cholesterol; 498 mg sodium. 918 mg potassium; 10 g carbohydrates; 2 g fiber; 3 g sugar; 37 g protein; 0 g trans fatty acid; 1039 IU vitamin a; 49 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 7 mg niacin equivalents; 0 mg vitamin b6; 59 mcg folate; 3 mcg vitamin b12; 70 mg calcium; 2 mg iron;

Reviews

6 Ratings
  • 5 star values: 4
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 1