Creamy Best Bean and Salmon Soup
1 can (14.75-oz.) salmon
1 can (14.5-oz.) fat-free chicken broth
1 package (10.5-oz.) frozen cut green beans or Italian beans
1 package (10.5-oz.) frozen lima beans
2 cans (12-oz. ea) evaporated skim milk
1 can (14.5-oz.) Mexicorn or cut corn, drained
1 can (8.75-oz.) black-eye peas or red beans, rinsed and drained
1 teaspoon mesquite, Cajun or Creole seasoning
1/2 teaspoon dried thyme
1/4 teaspoon hickory liquid smoke
1/4 teaspoon onion powder
Drain salmon, reserving liquid. Remove skin and bones; chunk salmon. In stockpot
or large saucepan, bring chicken broth to a boil; stir in green beans and lima
beans. Cook 2 minutes over high heat. Stir in reserved salmon liquid, evaporated
milk, corn, black-eye peas, and seasonings. Continue cooking over low heat 5
minutes. Stir in salmon; heat through. Serving Size: 8.