Ingredients
1
cup navy beans, sorted and rinsed
6
cups water
2 1/2
cups water
2
cups 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
Preparation
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.
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.
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.
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
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.
