Creamy Best Bean And Salmon Soup - cooking recipe

Ingredients

1 (14 3/4 ounce) can alaska salmon
1 (14 1/2 ounce) can fat-free chicken broth
1 (10 1/2 ounce) package frozen cut green beans or (10 1/2 ounce) package italian beans
1 (10 1/2 ounce) package frozen lima beans
2 (12 ounce) cans evaporated skim milk
1 (14 1/2 ounce) can mexicorn or (14 1/2 ounce) can cut corn, drained
1 (8 3/4 ounce) can black-eyed peas or (8 3/4 ounce) can red beans, rinsed and drained
1 teaspoon cajun seasoning
1/2 teaspoon dried thyme
1/4 teaspoon hickory liquid smoke
1/4 teaspoon onion powder

Preparation

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.