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Soup Recipes

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Light Alaskan Salmon Chowder

  • Onion, raw 1/2 cup
  • Celery, raw 1/2 cup
  • Green pepper, raw 1/4 cup
  • Garlic, raw 1 clove
  • Broth, chicken, condensed 1 can
  • Potato skin, raw 2 potato-skins
  • Carrot, raw 1 cup
  • Salt, seasoned 1 tsp
  • Dill weed, dried 1/2 tsp
  • Zucchini, raw 1 small
  • Corn, creamed, canned 1 can
  • Cow's milk, evaporated, nonfat 1 1/2 cup
  • Salmon 2 cups

In a saucepan, cook onion, celery, green pepper and garlic in 1/4-cup broth until tender. Add potatoes, carrots, and seasoned salt if desired dill and remaining broth. Cover and simmer for 20 minutes or until vegetables are tender. Add zucchini; simmer for 5 minutes. Add corn, milk and salmon; heat thoroughly.

Salmon is one of the most important and frequently used traditional food sources. Our salmon provide important nutrients and are excellent sources of protein and B vitamins. Makes seven servings.

Nutrient Information per Serving

Calories/Serving: 164.03, PCF Ratio: 32-56-1

Cabbage Soup

  • Cabbage, Raw 1 Head
  • Onion, Raw 6 Medium
  • Bell Pepper 2 Medium
  • Vegetable Juice 64 Fl Oz
  • Tomato, Canned 28 Oz
  • Onion Soup Mix, Dry 2 Pkts
  • Celery, Raw 10 Stalks
  • Carrot, Raw 6 Medium
  • Green Beans, Canned, Cut 1 Pint
  • Beet, Canned 1 Pint
  • Pepper, Black, Ground 2 Tbsp
  • Italian Seasoning 1 Tbsp
  • Garlic Powder 1 Tsp
  • Water, Municipal 5 Cups

Put all ingredients into a large pot and cook until tender. Makes 32 servings.

Nutrient Information per Serving

Calories/Serving: 49.54, PCF Ratio: 13-79-8

Caribou Soup

  • Caribou, Raw 2 Lbs
  • Pepper, Black, Ground 1/2 Tsp
  • Onion Soup, Mix 4 Oz
  • Onion, Raw 1 Cup
  • Celery, Raw 1 Cup
  • Potato, Raw 5 Medium
  • Carrot, Raw 4 Strip (Medium)
  • Rutabaga, Raw 2 Medium
  • Tomato, Canned, Stewed 16 Oz
  • Cabbage, Raw 1/4 Head

Add cubed caribou meat to about 2 - 3 quarts of water in a big soup pot and bring to a boil. Skim off foam and discard, then add course black pepper, the package of onion soup, onions and celery. Bring to a boil, cover, then turn heat down and simmer for about 30 - 45 minutes (it starts to smell mouth watering good!). Add potatoes, rutabagas and carrots - cook for another 20 - 30 minutes (until potatoes are done - potatoes are done when you can take a fork and slice through it without any resistance). Add the can of stewed tomatoes and cabbage. Cook for about another 5 minutes. Serve with a dash of Lea & Perrin Worchestershire sauce and a Sailor Boy Cracker or a slice of homemade bread. Makes 20 servings.

Nutrient Information per Serving

Calories/Serving: 119.35, PCF Ratio: 40-44-16

Cioppino (pronounced "Chow-Pee-No")

  • Salmon Fillets 2
  • Water 1 Quart
  • Potato, Raw 2 Small
  • Carrot, Raw 2 Carrots
  • Celery, Raw 2 Stalks
  • Olive Oil 2 Tbsp
  • Garlic, Raw 4 Cloves
  • Onion, Raw 1 Medium
  • Tomato, Canned, Stewed 15 Oz
  • Green Beans, Canned 2 Cups
  • Clam, Baby, Canned 1/2 Cup
  • Bay Leaf 1 Tsp
  • Oregano 1/2 Tsp
  • Chili Powder 1 Tsp
  • Red Or Cayenne Pepper 1/2 Tsp

Boil in a pot until soft salmon fillets cut into chunks, potatoes cut into chunks, carrots sliced, stalks celery cut into small chunks. Put in water to cover about 1 quart.

In a pan fry until soft, olive oil, garlic and onions.

Add to the soup pot, Italian stewed tomatoes, green beans, clams (can also use crab, shrimp or other fish).

Add these spices to the soup pot to taste, bay leaf, oregano, chili powder, and cracked red pepper.

Makes six servings.

Nutrient Information per Serving

Calories/Serving: 146.09, PCF Ratio: 22-40-38

Light Clam Chowder

  • Water, Municipal 2 1/2 Quarts
  • Bacon 1/3 Lb
  • Potato, Raw 5 Lbs
  • Onion, Raw 4 Large
  • Clam, Canned 2 Cans
  • Salt, Table 1 Tsp
  • Pepper, Black, Ground 1 Tsp
  • Italian Seasoning 1/4 Tsp
  • Butter W/Salt 2 Tbsp
  • Parsley, Raw 1 Tbsp
  • Cow's Milk, 1% Fat 2 Pints

Brown chopped bacon. Pour off grease. Add water, potatoes and chopped onions. Cook until done about 30 - 40 minutes. Add more water to constant level. Add clams, salt and pepper. Continue to warm.

Just before serving add evaporated milk, Italian seasonings, butter and parsley. DO NOT REHEAT!

For leftovers, keep cheese cloth on top. Makes 16 servings.

Nutrient Information per Serving

Calories/Serving: 233.37, PCF Ratio: 15-56-29

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