Fish Soup Recipe (Budget-Friendly)
Ingredients
- 1 onion, (9.5 oz.) large dice ($0.54)
- ¼ cabbage, (1.5 cups) chopped ($0.75)
- 3 cloves garlic, minced ($0.15)
- 2 Tbsp olive oil ($0.38)
- 1 tsp salt ($0.01)
- ½ tsp freshly cracked black pepper ($0.09)
- ¼ tsp red pepper flakes ($0.03)
- ¼ tsp ground cumin ($0.02)
- 1 bay leaf ($0.12)
- 2 x 14.5 oz. cans fire roasted diced tomatoes ($1.96)
- 1 x 28 oz. can crushed tomatoes ($1.96)
- 1 cup roasted red peppers (about half a 12 oz. jar), diced* ($1.06)
- 1 x 16 oz. can butter beans, drained and rinsed ($1.47)
- 5 cups water ($0.00)
- 2 frozen tilapia filets, defrosted and cut into 1-inch cubes** ($2.44)
- 1 Tbsp fresh parsley ($0.05)
- 1 Tbsp fresh cilantro ($0.05)
- 1 lime, juiced (about 2 Tbsp) ($0.25)
Instructions
- 1
Gather ingredients and defrost frozen tilapia according to package directions. (I defrosted mine overnight in the refrigerator, but defrosting in cold water also works in a pinch!)
- 2
Dice onion, chop cabbage, and mince garlic. Add to a large pot with olive oil, salt, pepper, red pepper flakes, cumin, bay leaf. Sauté until softened and glossy, about 5-8 minutes.
- 3
Add canned tomatoes, diced roasted red bell peppers, and butter beans.
- 4
Add water and stir to combine. Bring up to a simmer for 10-15 minutes, until vegetables are all soft and fully cooked.
- 5
While the soup is simmering, slice tilapia into 1/2 inch pieces and add to soup.
- 6
Simmer the soup with tilapia added for only 5 minutes. The pieces of fish will be perfectly white and firm, but not overcooked. Remove from heat, stirring in fresh herbs and lime juice. Adjust salt and pepper, if needed, and enjoy hot.
