Fish & Vegetable Soup

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1 Tbsp. margarine or butter
1/4 c. chopped onion
1 garlic clove, minced
1 c. thinly sliced carrots
2 (14 1/2 oz.) cans chicken broth
1/2 tsp. salt
1 c. frozen cut green beans
1/2 c. frozen corn
1/2 tsp. dried basil leaves
1/8 tsp. pepper
1/4 tsp. dried oregano leaves
1 lb. firm white fish fillets (cod, haddock, halibut or orange roughy), cut in 1” cubes

Melt margarine in large saucepan or Dutch oven over medium heat. Add onion and garlic; cook and stir two – three minutes or just until garlic begins to brown. Add all remaining ingredients except fish; mix well. Bring to boil. Reduce heat; cover and simmer eight minutes. Add fish; cook, uncovered, five – seven minutes or until fish flakes easily with fork and vegetables are tender, stirring occasionally. Can be garnished with lemon slices and fresh herbs. Makes 4 (1-1/2 cup) servings.