When I think of making meals on-the-fly, I never think of soup. A warming, hearty soup is one of those things that immediately brings to mind an image of a pot on the stove that’s been slowly simmering aalll daaay loong. Great tasting, yes, and certainly great in theory, but in practice? Ehh…not on a weeknight. That’s why soup has always felt like a weekend meal to me.
But what if you don’t want to wait for the weekend? Or you just don’t have hours to cook a soup low and slow?
Lately I’ve been traveling a bunch—first to Seattle, then Indiana, and now Massachusetts—and somewhere in there, I picked up a cold. I craved a hot, hearty bowl of soup more than ever. But I couldn’t take all day to make it.
So I made this one: Hearty Salmon and Wild Rice Soup in a Hurry
Believe it or not, it takes 30 minutes to make—but you can certainly simmer it for longer if you want.
The reason this soup is so quick is because it uses such convenient ingredients. Even the fresh vegetables are simple (yet nourishing), and convenient, since they’re the ones I almost always have on hand: onion, garlic, carrot, celery, and broccoli. I like maintaining a base of onion, carrot, celery, and garlic, for flavor, but you can swap the broccoli for other veggies, like cauliflower, zucchini, etc.
To make it in no time, saute the sturdier veggies (save the broccoli for the end) in olive oil, add a can of diced tomatoes, juice and all, low-sodium chicken broth, dried oregano and basil, fresh ground black pepper, and bring the pot to a boil.
Next, add the key ingredients: 2 cups of Minute® Ready to Serve Brown and Wild Rice and 2 EZ-Open cans Chicken of the Sea® Pink Salmon. These are really what make the soup so hearty, textured, and filling. They also pack the soup with fiber and protein–something that’s not always easy to do in such a short amount of time.
The Minute Ready to Serve Brown and Wild Rice cups don’t need any pre-cooking; they grains will plump right up in the simmering broth. And with the new lids on the EZ-Open cans of salmon, you can peel back the top, drain the salmon, and flake it into the pot. No can opener necessary.
In the final minutes, toss in the broccoli florets just so that they have a chance to soften but not turn too soggy. And last but not least, stir in a handful of fresh basil for flavor. It’s especially lovely with the chunky tomato broth. Serve a bowlful with grated Parmesan cheese and pat yourself on the back: you made a darn good soup in 30 minutes :)
Hearty Salmon and Wild Rice Soup in a Hurry
- 2 tablespoons olive oil
- 1 small onion chopped
- 4 garlic cloves minced
- 2 medium carrots chopped
- 2 medium stalks celery chopped
- 1 28-ounce can diced tomatoes, undrained
- 2 15-ounce cans low sodium and low fat chicken broth
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- ½ teaspoon coarse ground pepper
- ¼ cup chopped fresh basil plus more for serving
- 10 oz 5-ounce EZ-Open cans Chicken of the Sea® Pink Salmon, drained
- 2 cups Minute® Ready to Serve Brown and Wild Rice
- 2 cups broccoli florets
- ⅓ cup grated Parmesan cheese
- In a large saucepan, heat the olive oil over medium-high heat. Add the onion, carrot, and celery and cook, stirring frequently, until just tender, 5 to 7 minutes. Add the garlic and cook, stirring constantly, until fragrant, 30 seconds.
- Add the diced tomatoes, broth, oregano, pepper, and basil, and bring to a boil.
- Reduce the heat and let simmer for 10 minutes.
- Add the salmon, rice, and broccoli; stir; Cook for 5 minutes.
- To serve, ladle the soup into bowls and top each with 1 tablespoon Parmesan and chopped fresh basil.