Bean Soup with Salmon

 Ingredients:

	1 cup navy beans
	6 cups water
	2 1/2 cups water
	2 cups chicken broth
	6 cloves garlic, minced
	1 bay leaf
	2 teaspoons olive oil
	1/2 head cabbage, coarsely chopped
	1 large onion, chopped
	2 teaspoons olive oil
	1/2 lb skinned salmon fillet, cut into 1" pieces (or substitute canned salmon)
	2 oz Canadian bacon, coarsely chopped
	1 tablespoon fresh thyme

Instructions:
	Heat beans in 6 cups water. Boil 2 minutes. Soak one hour. Drain
	Combine soaked beans, 2 1/2 cups water, broth garlic and bay. Bring to boil, then simmer 50 minutes. Discard bay leaf.
	Blend in food processor. Return to saucepan.
	In skillet, saute cabbage and onion in oil. Add to the soup.
	Saute salmon, bacon and thyme in same skillet. Add to soup.

Notes: could be adapted to food storage menu.