Red and Green Pepper Fish Soup

Ingredients:

12 ounces boneless, skinless
filets (thawed if using frozen)
32 ounces low-sodium chicken
broth
half green bell pepper
half red bell pepper
2 scallions
2 teaspoons snipped fresh
thyme (or 1 teaspoon dried
thyme)
dash of hot pepper sauce, if
desired

Bring chicken broth to boil in
large pot.

Meanwhile, dice green pepper.
CLICK HERE for instructions.
Place in bowl.

Dice red pepper. CLICK HERE
for instructions.
Add to green peppers.

Chop scallions. CLICK HERE
for instructions.

When chicken broth comes to
boil, add peppers.

Add thyme.

Add chopped scallions.

Bring to boil again. When soup
come to boil, reduce heat to low.

Place lid askew for steam to
escape. Cook for 8 to 10
minutes, or until peppers are
almost tender.

Meanwhiles, rinse fish. Cut fish
filets in half, lengthwise.

Cut fish into 1-inch pieces,
crosswise.

Add salt to soup when peppers
are almost tender.

Add fish. Return to boiling.
Reduce heat and cook for
another 5 minutes, or until fish
flakes easily with fork. Stir
occasionally.

Serve hot.