Makes: 8 Servings | Prep Time: 25 Minutes min. | Cook Time: 20 Minutes min.

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• 1 1/2 cup chopped Dole® Celery
• 1 1/2 cup chopped Dole Carrots
• 3/4 cup chopped Dole Onion
• 2 cloves garlic, minced
• 1 1/2 teaspoon ground cumin
• 2 tablespoon almond oil
• 1/3 cup unsweetened soy protein or whey powder
• 6 cups vegetable broth
• 1 can (14.5 oz.) diced tomatoes with mild green chilis
• 3 cups canned navy beans, rinsed and drained
• 1 cup cooked brown lentils
• 1 lb. wild salmon fillet, cut into 1" cubes
• 3 cups bite-size pieces chicory
• 2 tablespoons chopped Dole Cilantro

1. Sauté celery, carrots, onion, garlic and cumin in oil in large stockpot over medium-high heat, stirring frequently, 5 to 10 minutes. Stir in soy protein until blended.
2. Add broth, tomatoes, beans and lentils; bring to a boil. Add salmon, chicory and cilantro; simmer 8 to 10 minutes or until salmon is cooked through.