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Creamy White Bean Soup with Cabbage and Salmon
Photo: Kurt Wilson
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|Cook: 1hr 5min
|Total: 1hr 30min
NOTE: Ingredients for a changed serving size are based on a calculation and are not reviewed by the author or tested. Please also consider scaling up or down cooking containers as needed.
In a large saucepan or Dutch oven, combine the beans, water, broth, garlic and bay leaf. Bring to a boil over hight 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.
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.
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. Add to the soup.
In the same skillet heat the remaining 1 tablespoon oil over medium heat. Add the salmon and bacon. Sprinkle with the thyme. Cook, stirring gently, for 3 minutes, or until the salmon is lightly browned and just opaque.
Gently stir the salmon mixture into the soup.
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