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Prep Time: 5 Minutes Cook Time: 15 Minutes |
Ready In: 20 Minutes Servings: 6 |
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DH and I aim to get more bang for our nutritional buck at mealtime. We recently learned that pinto beans and salmon boost the messenger RNA that keeps our cells programmed correctly. I am not a scientist by any stretch of the imagination ... all I know is that this filling soup is tasty, tasty, tasty! I hope you enjoy! Ingredients:
2 tablespoons extra virgin olive oil |
3 tablespoons garlic, minced |
1/2 teaspoon red pepper flakes (more or less to taste) |
1 tablespoon fresh rosemary (or 1 tsp dried rosemary) |
3 (15 ounce) cans pinto beans, drained and rinsed |
3 cups chicken broth (or vegetable broth) |
1 (6 ounce) packet pink salmon |
Directions:
1. Put olive oil, garlic and red pepper flakes in soup pot on low.
2. While those are heating, drain and rinse pinto beans (a colander is helpful here).
3. Combine rosemary with oil, garlic and red pepper, stir to combine.
4. Add pinto beans to pot, stir to combine.
5. Add the chicken broth to the pot, raise heat so that mixture comes to a boil; then reduce heat to low and simmer for about 20 minutes.
6. While soup simmers, empty salmon into a small bowl and crumble into tiny pieces.
7. When soup is done simmering, use an immersion blender to thoroughly blend soup. Then add salmon to creamed soup. Stir to combine.
8. We enjoy this soup served with veggie Ritz crackers. Yum!
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