Wild Salmon Vegetable and Bean Soup
Soup with salmon, beans and vegetables. Hearty and healthy.
Ingredients
- 1 cup DOLE® Onion, chopped
- 1 cup DOLE Carrots, chopped
- 3 garlic cloves, minced
- 3 to 4 fresh thyme sprigs
- 2 tablespoons almond oil
- 6 oz DOLE Portobello Mushrooms each cut into six wedges
- 1 medium red bell pepper, cut in 1" cubes
- 6 cups lower sodium vegetable broth
- 2 cans (15 oz each) white navy beans with 50% less salt
- 1 cup cooked brown lentils
- 3/4 lb skinless salmon filet, cut into 1-inch pieces
- 1 pkg. (5 oz.) DOLE Organic Super Spinach
- 3 tablespoons fresh dill weed
- fresh ground pepper
- 8 medium clams, cooked
Directions
- Saute onion, carrots and garlic with thyme in oil in a large stock pot, stirring frequently, 7 to 9 minutes. Add mushrooms and bell pepper; cook, stirring 4 to 5 minutes longer.
Add broth, beans and lentils; bring to boil. Add salmon, DOLE Organic Super Spinach, dill and pepper to taste; simmer, stirring occasionally 8 to 10 minutes until salmon is cooked through. Remove thyme sprigs. Add cooked clams; heat.
- *To cook clams: Heat 1 cup water to boiling in large skillet. Add well scrubbed clams in one layer. Cover and cook over medium high heat 5 minutes or until clams open. Discard any unopened clams and cooking liquid. Add clams in shells to soup just before serving.