Creamy Bean Soup with Salmon

 

1

cup navy beans, sorted and rinsed

6

cups water

2 1/2

cups water

2

cups Progresso® reduced-sodium chicken broth (from 32-oz carton)

6

cloves garlic, finely chopped

1

bay leaf

2

teaspoons extra-virgin olive oil

1/2

head cabbage, coarsely chopped

1

large onion, chopped

2

teaspoons extra-virgin olive oil

1/2

lb skinned salmon fillet, cut into 1-inch pieces

2

oz (2 thick slices) Canadian bacon, coarsely chopped

1

tablespoon chopped fresh thyme

• 1 In large saucepan or Dutch oven, heat beans and 6 cups water to boiling. Boil uncovered 2 minutes; remove from heat. Cover and let stand 1 hour. Drain.
• 2 In same saucepan, stir together the soaked beans, 2 1/2 cups water, the broth, garlic and bay leaf. Heat to boiling; reduce heat. Cover and simmer 50 minutes, stirring occasionally, or until beans are very tender. Discard bay leaf.
• 3 In blender or food processor, place one-third to one-half of mixture at a time. Cover; blend until smooth. Repeat with remaining soup. Return soup to saucepan and bring to a boil over medium heat. Cover to keep warm.
• 4 Meanwhile, in large nonstick skillet, heat 2 teaspoons of the oil over high heat. Add cabbage and onion. Cook, stirring frequently, 6 minutes or until lightly browned and onion is tender. Add to the soup
• 5 In same skillet, heat remaining 2 teaspoons oil over medium heat. Add salmon and bacon. Sprinkle with thyme. Cook, stirring gently, 3 minutes or until salmon is lightly browned and just opaque. Gently stir salmon mixture into soup.