Soup Recipe: Creamy Best Bean and Salmon Soup

Creamy Best Bean and Salmon Soup

Ingredients:

• 1 (14.75-ounce) can Alaska salmon
• 1 (14.5-ounce) can fat-free chicken broth
• 1 (10.5-ounce) package frozen cut green beans or Italian beans
• 1 (10.5-ounce) package frozen lima beans
• 2 (12-ounce) cans evaporated skim milk
• 1 (14.5-ounce) can Mexicorn or cut corn, drained
• 1 (8.75-ounce) can black-eye peas or red beans, rinsed and drained
• 1 teaspoon mesquite, Cajun or Creole seasoning
• 1/2 teaspoon dried thyme
• 1/4 teaspoon hickory liquid smoke
• 1/4 teaspoon onion powder

Procedures:

1. Drain salmon, reserving liquid. Remove skin and bones; chunk salmon. In stockpot or large saucepan, bring chicken broth to a boil; stir in green beans and lima beans. Cook 2 minutes over 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.

Makes 2 servings.