This was a surprisingly successful “clean out the pantry & freezer because I don’t want to go to the store” soup. (I love when an experiment works the first time!)
- 1 box (32 oz) vegetable broth
- 16 oz frozen cubed hash browns (half of 32 oz bag)
- 2 frozen fish fillets (I used Haddock)
- 1 cup carrots, cubed or sliced
- 3 4 oz cans shrimp (or clams)
- 1 15 oz can tomato sauce
- 1 15 oz can diced tomatoes with green peppers
- 2 strips bacon, cooked and crumbled
- 2 tbsp dried minced onion
- 1 tbsp fish sauce (optional)
- 1 tbsp Old Bay or your favorite seafood seasoning
- 1 tsp minced garlic
- Salt, black pepper, and red pepper flakes to taste
Put broth, potatoes, fish, carrots, onion, garlic, salt, and pepper in slow cooker on low for 3-4 hours (or 45 minutes on stove top) until fish is cooked and flaky. Break fish apart with spoon. Add remaining ingredients and heat on low for an additional 1-2 hours (30 minutes on stove top). Taste and add additional seasonings as needed. Serve with some crusty bread or cheese toast for dipping!
The Soup Diva 
Reblogged this on The Tony Burgess Blog and commented:
This was a great soup made of things we had on hand. Good stuff.
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Yum! It is soup weather here for sure! Thanks for posting!
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You’re welcome! Let me know if you try it!
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looks like my beloved ceviche! I’m hungry now! Gonna try this recipe this weekend, thank you for sharing!
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You’re welcome! But it’s warm and comforting, rather than fresh and bright like ceviche 🙂
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Will try it in my crockpot. Thanks for posting this! 🙂
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You’re welcome! Let me know how it turns out!
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