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A big pot of this smoky soup will fill the house with good smells. Healthful and delicious, this soup is full of corn, beans and tender salmon.

Creamy Best Bean and Salmon Soup

1 (14.75-ounce) can Alaska salmon
1 (14.5-ounce) can fat-free chicken broth
1 (10.5-ounce) package frozen cut green beans or Italian beans
1 (10.5-ounce) package frozen lima beans
2 (12-ounce) cans evaporated skim milk
1 (14.5-ounce) can Mexicorn or cut corn, drained
1 (8.75-ounce) can 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

1. 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.

Makes 2 servings.

Recipe: Courtesy of Alaska Seafood Marketing Institute.