Vegetable Garden Fish Soup

I've started the final countdown!  T - 6 weeks until I graduate - wahoo!  But, as I look around, I am reminded of all the things I will miss... our AWESOME Natatorium, the friendly teller at the grocery store, my little Italian auto shop guy, the colorful sunrises, and most of all, SPRING!  Not to mention the cheap groceries!

Spring is absolutely beautiful!  Everything is green and there are wildflowers everywhere!  With Spring beginning tomorrow, I was reminded of the Peter Cotton-Tail story and Mr. McGregor's vegetable garden - which, inspired this soup.

Mmmm... I don't think anything beats a big pot of fragrant soup with a BIG piece of crunchy toast and some melted cheese.  Well, I like lamb too - but that's a whole other category of indulgence.  Indulge in this soup guilt-free!  

Yields roughly 10 servings at about 1-cup each

Nutrition Information:  114 calories, 10g carbs, 2g fat, 16g protein, 29mg Cholesterol, 167mg Sodium, 3g sugar, 3g fiber

Ingredients:

• 1 cup Carrots, chopped
• 8 ounces Baby Bella Mushrooms
• 2 cups Celery, chopped
• 2 cups Leeks, chopped
• 2 cups Asparagus, chopped
• 2 cups Zucchini, sliced (fresh or frozen)
• ¾ to 1 cup Red Bell Pepper, chopped
• 1 cup Italian Parsley, minced
• 5 cloves garlic, minced
• 1 cup Cookwell and Company, Two-Step Chili (or a cup of your favorite tomato sauce or salsa) - this is not required - can supplement with your favorite spices
• 18.25 ounces (1.15 pounds) Tilapia, cubed
• 7 generous cups water
• Oregano, S&P, Chili Flakes, Basil, Garlic Salt, and Coriander (to taste)

Directions:

1. Chop everything up and place in a large pot on the stove (Do NOT add parsley).
2. Turn on stove and fill pot with liquids.
3. Bring to boil.
4. Mince parsley.
5. Once boiling, add parsley, stir, turn stove off, cover and let sit for 20 minutes or until ready to serve.
6. Add spices.
7. Once cooled, store.
8. Can freeze up to two weeks.