2 medium carrots, sliced
2 medium celery stalks, sliced
1 large onion, chopped
1 clove garlic, finely chopped
1 (14.5 ounce) can no salt added stewed tomatoes, undrained
2 cups water
2 teaspoons low sodium beef bouillon granules
1 medium potato, cut into 1/2 inch pieces
1/2 pound lean fish cut into 1/2 inch pieces
1/4 pound peeled and deveined raw medium shrimp
1 (15 ounce) can great northern beans, rinsed and drained
1 small zucchini, cut half then sliced
1 teaspoon fresh thyme, chopped

Spray large soup pot with nonstick cooking spray and heat over medium heat. Add carrots, celery, onion and garlic and cook until tender, stirring occasionally. Stir in tomatoes, water, bouillon and potato and heat to boiling. Reduce heat, cover and simmer about 15 minutes. Stir in fish, shrimp, zucchini and thyme and heat to boiling. Reduce heat, cover and simmer about 10 minutes or until fish flakes easily with a fork.

Makes 8 Servings
Serving Size: 12 ounces