You can update your YOU+ DOLE filters here to get the most tailored experience.

Wild Salmon Vegetable and Bean Soup

Rate This

Total Time (minutes)
55
Difficulty
1
Servings
8
Ingredients
14
Total Prep Time: 25 minutes
Calories Per Serving: 260
Nutrients

Nutrition Facts

Serving Size 416g

Amount per serving
Calories 260 Calories from fat: 60
% Daily Value*
Fat 7 g 11 %
Saturated 1 g 5 %
Trans 0 g
Polyunsaturated Fat 2 g %
Monounsaturated Fat 3.5 g %
Cholesterol 30 mg 10 %
Sodium 650 mg 27 %
Carbohydrate 30 g 10 %
Fiber 8 g 32 %
Sugars 5 g
Protein 20 g
Vitamin A 80 %
Vitamin C 45 %
Calcium 10 %
Iron 15 %
Vitamin D 25 %
Vitamin E 15 %
Vitamin K 50 %
Thiamin 20 %
Riboflavin 20 %
Niacin 30 %
Vitamin B6 30 %
Folate 30 %
Vitamin B12 35 %
Pantothenic Acid 15 %
Phosphorus 30 %
Magnesium 20 %
Zinc 10 %
Selenium 45 %
Copper 20 %
Manganese 30 %
Molybdenum 100 %

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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

  1. 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.
  2. 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.

View & leave comments
Wild Salmon Vegetable and Bean Soup Soup with salmon, beans and vegetables. Hearty and healthy. Prep Time: Cook time: Serves: 8
Nutrition facts: 260 Calories, 7 grams fat
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.