Salmon and Garbanzo Bean Soup
Ingredients50 m servings 216 cals
- Cook bacon in a large pot over medium-high heat until the fat has rendered out and the bacon begins to crisp. Pour out the excess grease, then stir in the onion. Continue cooking and stirring until the onion has turned golden-brown, 5 to 8 minutes more. Add the salmon cubes, and cook gently until they turn opaque on all sides, but are not yet cooked in the center.
- Increase heat to high, and pour in the chicken broth. Once the soup begins to simmer, reduce heat to medium-low, and cook for 10 minutes. Stir in the spinach and garbanzo beans, return to a simmer, then season to taste with salt and pepper, and serve.
Per Serving: 216 calories; 10.1 g fat; 14.2 g carbohydrates; 17 g protein; 38 mg cholesterol; 423 mg sodium. Full nutrition
ReviewsRead all reviews 5
Made this (absent the bacon) for a Good Friday dinner. No one in my family (5 adults) was tremendously impressed. Made it again (again, absent bacon) the following weekend using Tuna steak and C...
This recipe surprised me in its greatness. My boyfirned and I cooked this up and we did add more garlic to what was suggested if any because we eat garlic in just about everything. We also add...
This would be a great soup if the salmon didn't over cook so easily. I would add the salmon in the last 5 minutes of cooking to prevent this. I also would like to see the salmon in smaller flake...
This was a very easy, fast and delicious recipe. I substituted trout for salmon and used fish broth instead of chicken broth. The bacon, spinach and garbanzo beans were strong enough to balan...