1 cup navy beans, picked over, rinsed, and soaked overnight
2½ cups water
2 cups chicken broth
6 cloves garlic, minced
1 bay leaf
2 tablespoons extra-virgin olive oil
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½ head cabbage, coarsely chopped
1 large onion, chopped
½ pound skinned Salmon fillet, cut into 1" chunks
2 ounces (2 thick slices) Canadian bacon, coarsely
chopped
1 tablespoon chopped fresh thyme
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1. In a large saucepan or Dutch oven, combine the beans,
water, broth, garlic, and bay leaf. Bring to a boil over high heat.
Reduce the heat to low, cover, and simmer, stirring occasionally,
for 50 minutes, or until the beans are very tender. Remove and
discard the bay leaf.
2. In a food processor or blender, puree the soup in batches
until smooth. Return the soup to the pot and bring to a boil over
medium heat. Cover to keep warm.
3. Meanwhile, heat 1 tablespoon of the oil in a large
nonstick skillet over high heat. Add the cabbage and onion. Cook,
stirring frequently, for 6 minutes, or until lightly browned and
tender.
4. Add to the soup.
5. In the same skillet, heat the remaining 1 tablespoon oil
over medium heat. Add the Salmon and bacon. Sprinkle with the thyme.
6. Cook, stirring gently, for 3 minutes, or until the Salmon
is lightly browned and just opaque.
7. Gently stir the Salmon mixture into the soup.
Makes 4 Servings
Per Serving: 340 cal, 27 g pro, 37 g carb, 10 g fat, 2 g sat
fat, 37 mg chol, 14 g fiber, 536 mg sodium
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