Great weeknight soup option, it comes together fast! And you can use your favorite white fish, instead of the halibut, no problem. It is a small recipe so double up if needed.
2 shallots, chopped
1 garlic clove, minced
1 can (14-1/2 oz) diced tomatoes with basil, garlic and oregano, undrained
1-1/2 cups chicken broth
3/4 cup frozen mixed veggies
1/2 cup frozen cubed hash browns
1 tsp seafood seasoning
1/4 tsp sugar
1/4 tsp ground allspice
Dash (or two!) cayenne pepper
2 bay leaves
1 halibut fillet (6 oz), cut into bite-size pieces
In a large saucepan coated with cooking spray, saute shallots and garlic until tender. Add the tomatoes, broth, mixed veggies, hash browns, seasonings and bay leaves. Bring to a boil. Reduce heat; simmer uncovered for 5 minutes or until vegetables are tender.
Add halibut; simmer 2-3 minutes longer or until fish turns opaque. Just before serving, discard bay leaves.