Heat the oil in a large saucepan or Dutch oven over medium-high heat. Add the bacon and cook, stirring frequently, until it begins to crisp. Stir in the red bell pepper and onion and cook until the bell pepper is soft and the onion is translucent, about 5 minutes. Stir in the vegetable broth, tomato sauce, egg noodles, corn, and seasoning and bring to a boil. Reduce the heat and cook, uncovered, at a low boil for five minutes. Stir in the haddock, cover and simmer until the fish is no longer translucent in the center, about 5 minutes.
Source:
Janice Newell Bissex, MS, RD & Liz Weiss, MS, RD
Cofounders, Meal Makeover Moms.com
