Grocery List or things you need to be sure you have on hand:  Canned chicken broth, tomato juice, cooking onion, canned or fresh diced tomatoes, fresh or frozen fish filet of your choice, red kidney beans, oregano, fresh basil, salt, pepper, cornstarch
Approximate Preparation Time:  15 minutes to assemble, 10 - 15 minutes to simmer
Ease of Preparation:  Easy

List of Ingredients: 
 2 15 oz. cans of chicken
      broth
1 8 oz. can tomato juice
1 15 ounce can of red kidney beans with juice
4 ounces fresh or frozen fish filet of your choice
1 15 ounce can of diced tomatoes with juice
1/2 tsp. dried oregano
1/2 tsp. salt
1/8 tsp pepper
1/4 cup fresh basil, chopped
2 Tablespoons cornstarch
Directions:  Finely chop onions and saute in about 1/4 cup of the chicken broth in a large saucepan. Reserve about a 1/2 cup of the broth in a custard dish.  Add beans, diced tomato, oregano and remaining broth.  Dice fish filets into small pieces and add to saucepan.  Stir in salt, pepper, tomato juice and basil.  Combine cornstarch with reserved broth and add gradually to the soup mixture.  This helps to suspend the ingredients so that they don't sink to the bottom.  Simmer for 10 - 15 minutes so that the fish and tomatoes begin to break down a bit.  Serve hot and steaming with crackers or bread.
Hints, Tips and Variations:  If you have fresh tomatoes and herbs, use them instead of the canned or dried ingredients.  Basil also comes in a dried version and in tubes and jars.  The equivalent amounts to fresh basil will most likely be listed on the container.
Good Cooks Tell All: This is oh so good on a cold day.  It's also pretty to look at and nutritious without being heavy on salt (especially if you use the low sodium broth), carbohydrates or fat.
Submitted by: Jean Higgins Root
The Source of This Recipe: Original
Skinny It Down:  It's pretty skinny the way it is.

Soups and Stews