1˝ lb. halibut fillet, cut into chunks
2 tbsp. vegetable broth 
1 cup chopped onion 
1˝ cups chopped carrots 
1 cup chopped celery 
2 cups cubed, peeled potatoes 
1˝ cups nonfat half-and-half
˝ tsp. dried dill
˝ tsp. dried thyme
˝ tsp. crushed bay leaf
2˝ cups water 
Pepper to taste

 

Spray large soup pot or Dutch oven with cooking spray. Pour vegetable broth into pot and heat over medium-high heat. Add onion and cook until softened, about 5 minutes. Add carrots, celery, potatoes, water, bay leaf, thyme and dill. Cover pot and cook over medium-low heat 15 to 20 minutes, until vegetables are tender. Add fish; simmer until fish is cooked through, 8 to 10 minutes. Gradually stir in half-and half; cook over medium heat, stirring frequently, but do not boil. Season with pepper. If not serving immediately, cool to room temperature, cover and refrigerate up to 3 days.