Name: Salmon Sweet Potato Soup
Prep time: 20 min
Cook time: 20 min
Yield: 8
Ingredients: 1 tablespoon olive oil -; 1 medium onion, chopped -; 1 medium carrot, chopped -; 1 celery rib, chopped -; 3 garlic cloves, minced -; 2 medium sweet potatoes, peeled and cut into 1/2-inch cubes -; 1-1/2 cups frozen corn, thawed -; 6 cups reduced-sodium chicken broth -; 1 teaspoon celery salt -; 1 teaspoon dill weed -; 1/2 teaspoon salt -; 3/4 teaspoon pepper -; 1-1/2 pounds salmon fillets, skin removed and cut into 3/4-inch pieces -; 1 can (12 ounces) fat-free evaporated milk -; 2 tablespoons minced fresh parsley -

Recipe information

Cooking:

20 min.

Servings per container:

Source:

More details

Ingredients for - Salmon Sweet Potato Soup

1. 1 tablespoon olive oil -

2. 1 medium onion, chopped -

3. 1 medium carrot, chopped -

4. 1 celery rib, chopped -

5. 3 garlic cloves, minced -

6. 2 medium sweet potatoes, peeled and cut into 1/2-inch cubes -

7. 1-1/2 cups frozen corn, thawed -

8. 6 cups reduced-sodium chicken broth -

9. 1 teaspoon celery salt -

10. 1 teaspoon dill weed -

11. 1/2 teaspoon salt -

12. 3/4 teaspoon pepper -

13. 1-1/2 pounds salmon fillets, skin removed and cut into 3/4-inch pieces -

14. 1 can (12 ounces) fat-free evaporated milk -

15. 2 tablespoons minced fresh parsley -

How to cook deliciously - Salmon Sweet Potato Soup

1. Stage

In a large skillet, heat oil over medium heat. Add onion, carrot and celery; cook and stir until tender, 4-5 minutes. Add garlic; cook 1 minute longer. Transfer to a 5-qt. slow cooker. Add the next 7 ingredients. Cook, covered, on low 5-6 hours, until sweet potatoes are tender.

2. Stage

Stir in salmon, milk and parsley. Cook, covered, 30-40 minutes longer, until fish just begins to flake easily with a fork.