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Creamy Bean and Salmon Soup
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Creamy Bean and Salmon Soup

Serves 7

2 cans traditional pack wild sockeye salmon (7.5 oz each) or 2 cans skinless, boneless wild sockeye salmon (6.5 oz each)
1 can (14.5 oz) fat-free chicken broth
1 package (10.5 oz) frozen cut green beans or Italian beans
1 package (10.5 oz) frozen lima beans
2 cans (12 oz each) evaporated skim milk
1 can (14.5 oz) corn or Mexicorn (corn kernels, red and green sweet peppers)
1 can (8.75 oz) black-eye peas or red beans, rinsed and drained
1 teaspoon Vital Choice Organic Marinade seasoning (or mesquite, Cajun, or Creole seasoning)
1/2 teaspoon dried organic basil or thyme
1/4 teaspoon liquid smoke
1/4 teaspoon onion powder

  • Drain salmon, reserving liquid. Remove skin and bones (if any, only if desired); chunk salmon. In stockpot or large saucepan, bring chicken broth to a boil; stir in green beans and lima beans.

  • Cook 2 minutes over medium-high heat. Stir in reserved salmon liquid, evaporated milk, corn, black-eye peas, and seasonings. Continue cooking over low heat 5 minutes. Stir in salmon; heat through.

Nutrients per serving: 367 calories, 6 g total fat, 2 g saturated fat, 15% of calories from fat, 43 mg cholesterol, 33 g protein, 46 g carbohydrate, 7 g fiber, 1,247 mg sodium, 585 mg calcium and 1.2 g omega-3 fatty acids



Seafood Basics

How to Broil Silver Salmon
How to Sauté Sockeye Salmon
How to Steam Halibut
How to Clean Spot Prawns



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