Ingredients:
1 (1 lb) can pink salmon
1 (30 ounce) cans crushed tomatoes
1 cup onions, chopped
2 cups celery, chopped ( with lots of leaves)
4 -6 cups water or 4 -6 cups vegetable broth
4 whole bay leaves
1 teaspoon salt ( more to taste)
1 teaspoon ground black pepper
1/2 teaspoon almond extract
Directions:
Flake salmon and break up any noticeable pieces of skin and bone. Do not drain.
Combine salmon, tomatoes, onion, celery, water, bay leaves, salt, and pepper in a large soup pot. Add more water if you like a thinner soup. Bring to a boil, then cover and simmer 30 minutes or until celery is tender. Remove and discard bay leaves.
Remove pot from heat, wait ten minutes, and then add the almond extract.
Serve in heated bowls.
Servings: 6-8
Time preparation: 20 min.
Time total: 60 min.