Wild Salmon Vegetable and Bean Soup

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.

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.