Fish and Veggie Soup

This flavorful soup is packed with veggies and fish and seasoned with Old bay and Cajun seasoning which gives it a wonderful seafood flavor! This fish and veggie soup is a favorite of mine to make when I have Tilapia or salmon on hand and pairs well with Copy cat Red Lobster Biscuits, Garlic pretzel knots or Homemade bread. My husband raves over this soup every time I serve it, and the savory seafood flavor compliments the hearty, brothy base of this fish soup. Loaded with potatoes, carrots, spinach and other veggies, this soup is certainly not an unhealthy soup to enjoy either!

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Fish and Veggie soup

marilynpeight
A flavorful soup that is packed with veggies and a great seafood flavor, perfect for a cold winter evening!!
5 from 1 vote
Prep Time 30 minutes
Cook Time 40 minutes
Course Main Course
Cuisine American
Servings 5

Equipment

  • 5 quart stock pot (linked below)
  • Cutting board (linked below)
  • Chef's knife (linked below)

Ingredients
  

  • 3 Tablespoons olive oil
  • 2 small red potatoes, chunked
  • 1/2 cup onion, diced white or yellow
  • 2 cloves garlic, minced
  • 1 large carrot, chunked
  • 1 cup diced mushrooms (optional)
  • 1 cup whole kernel corn
  • 5-7 oz. tilapia or salmon fillet
  • 1/2 teaspoon salt (or to taste)
  • 1 teaspoon Old bay seasoning
  • 1/4 teaspoon Cajun seasoning (optional)
  • dash cayenne pepper
  • 1 teaspoon Italian seasoning
  • 3 cups chicken broth *see substitutions below
  • 1 cup tomato juice

Instructions
 

  • In a 5 quart stock pot, saute and stir potatoes, onions, carrots, and garlic cloves in olive oil over medium heat until potatoes are crisp tender and onions are soft.
  • Add mushrooms (optional), fish, and corn. Saute for 5 minutes longer, or until mushrooms are soft and fish is mostly cooked through.
  • Add seasonings, tomato juice, and chicken broth. Stir well and bring to a boil, then turn heat to med-low and simmer for 20 minutes, or until potatoes and carrots are soft.

Notes

Notes* If you prefer more broth in your soup you can add 4-5 cups instead of 3. 
Spinach can also be added to the soup. Add the spinach after the fish and veggies have sauteed a bit and you are ready to add the broth. 
More notes below. 
Keyword Fish and veggie soup, Seafood soup, Old bay seasoning
Tried this recipe?Let us know how it was!

Equipment needed for this fish and veggie soup with Old bay:

  • 5 quart stock pot A large 5 quart stockpot is nice to have for many types of soups, especially this fish and veggie soup!
  • Cutting board. All those veggies require a nice cutting board, I prefer to use a plastci one that is also dish washer friendly.
  • Chef’s knife A nice and sharp chef’s knife will help the chopping process go more smoothly!

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Ingredients needed for fish and veggie soup: Corn, potatoes, chicken broth, tomato juice, fish fillets (tilapia, salmon, cod or other mild fish fillets), corn, garlic cloves, Italian seasoning, Old Bay seasoning, salt, Cajun seasoning and diced onion.

Substitutions for this fish and veggie soup:

Chicken broth: you can also use 3 cups water and 2-3 chicken bouillon cubes instead of the chicken broth. If you are following a specific diet and cannot have meat, or meat broth, you can use vegetable broth in this fish and veggie soup.

Seasonings: can be added or subtracted from. A good substitute for Cajun seasoning would be garlic salt (you may wish to add it to taste).

Vegetables: You can also add or subtract from the veggies, If you want a quick and easy version simply add a bag of veggie medley to the soup instead of carrots, mushrooms and corn. If adding frozen veggies you can add them in when you add the broth and tomato juice, because they will not need to be sauteed.

Step 1: In a 5 quart stock pot, saute and stir potatoes, onions, carrots, and garlic cloves in olive oil over medium heat until potatoes are crisp tender and onions are soft.

What If I prefer my potatoes more crisp tender?

If you prefer your potatoes less soft, you can add them with the fish, corn and mushrooms and simply give them a few tosses with the spatula to brown them a bit. Cook the potatoes in broth until softened to preference, be sure to check the fish for doneness as well. Fish is safe to eat when the internal temperature reaches 145 degrees Fahrenheit.

Step 2: Add mushrooms (optional), fish, and corn. Saute for 5 minutes longer, or until mushrooms are soft and fish is mostly cooked through

Seafood is a favorite of mine, no matter what form it comes in! I like to buy Fish and shrimp when on sale and then keep it in my freezer for special occasions such as this fish and veggie soup or Salmon stuffed shells! This fish and veggie soup can also be made with vegetable broth if you are following the Pescatarian diet.

Step 3: Add seasonings, tomato juice, and chicken broth. Stir well and bring to a boil, then turn heat to med-low and simmer for 20 minutes, or until potatoes and carrots are soft.

Storage for this fish and veggie soup: Fish and veggie soup freezes well in an airtight container for up to 3 months. You can also keep the leftovers in the refrigerator for 5-6 days and reheat on the stovetop as needed. I personally believe this fish soup gets even better after a few days as the flavors soak into the fish and veggies!

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4 thoughts on “Fish and Veggie Soup”

  1. 5 stars
    Made this last evening, & we loved it! I used Mahi Mahi, since that’s what I had available. For us, it was spiced enough without Cajun seasoning or cayenne pepper.

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