Catfish & Vegetable Soup

Yields roughly 11 servings at about 1-cup each

Nutrition Information:  119 calories, 16g carbs, 1g fat, 10g protein, 23mg Cholesterol, 253mg Sodium, 5g sugar, 5g fiber

Ingredients:

• 2 cups chopped celery
• 1 cup chopped carrots
• 1/3 cup raw pearled barley
• 2 cups sliced zucchini
• 1/3 cup raw lentils
• 1 pound (16 ounces) catfish – cut in squares
• 1 cup frozen green beans
• 1 15 ounce can Hunts Diced Tomatoes – Roasted Garlic
• 1 Cup Cookwell Two Step Green Chile Stew Mix
• ¾ cup chopped raw onion
• 4 cups Central Market Chicken Stock
• 4 cups water
• Oregano
• 3 large tablespoons Braggs Liquid Aminos
• Garlic Salt

Directions:

1. Chop everything up and place in a large pot on the stove.
2. Turn on stove and fill pot with liquids.
3. Bring to boil.
4. Once boiling, stir, turn stove off, cover and let sit for 20 minutes or until ready to serve.
5. Once cooled, store.
6. Can freeze up to two weeks.