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Wild Salmon Vegetable and Bean Soup

Soup with salmon, beans and vegetables. Hearty and healthy.
Wild Salmon Vegetable and Bean Soup
55 Minutes Total time 25 Minutes Prep time 30 Minutes Cook Time 260 Calories 8 Servings



  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.

  3. *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.
Dinner Fall Winter Soups Mains

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