Preparation:
In a soup pot, heat olive oil and sauté onion, celery, green bell pepper, and garlic until onion is softened. Transfer mixture to a bowl and set aside.
Combine tomatoes, stock, and seasonings in the pot and bring to a boil. Add rinsed brown rice. Reduce heat, cover, and simmer for 40 minutes, stirring occasionally.
Add sautéed vegetables and simmer for 5 minutes more. Add salmon and cook for 5 minutes or until salmon flakes easily.
Serve with freshly ground pepper.
Variation: Instead of brown rice, use 2 cups of cubed potatoes. |
