I absolutely love salmon soup. Believe it or not, it’s cheap and easy to make. This is how I do it. I take some brown rice, cook it for 10 minutes and THEN add a can of salmon (or half a can if you get the really big can) and then some frozen veggies. I like the “Mediterranean-style” or “Normandy Blend” kind which has broccoli, cauliflower, carrots, zucchini, and yellow squash. Okay, so I let the stuff cook for an EXTRA 10 to 15 minutes to make sure the brown rice is fully cooked (remember that brown rice takes twice as long to cook than white rice, but it tastes better and is more nutritious). So, for this soup I put the total cooking time at 20 to 25 minutes. But it’s so good you won’t mind the wait.
This is the finished soup. Note the salmon, the veggies, and the rice.
OKAY, now the soup isn’t properly spiced yet. This is the easy part. I take my trusty powdered Louisiana Cajun spice and sprinkle some of it into the soup. WATCH OUT! Most seasonings aren’t easy to overdo, but Cajun spice can easily be overdone! Just sprinkle a little bit, mix it in, and then taste it to see if it suits you. This particular spice blend goes extremely well with salmon. Here’s a picture of the can.