Creamy Best Bean And Salmon Soup

• 1 (14 3/4 ounce) can alaska salmon
• 1 (14 1/2 ounce) can fat-free chicken broth
• 1 (10 1/2 ounce) package frozen cut green beans or (10 1/2 ounce) package italian beans
• 1 (10 1/2 ounce) package frozen lima beans
• 2 (12 ounce) cans evaporated skim milk
• 1 (14 1/2 ounce) can mexicorn or (14 1/2 ounce) can cut corn, drained
• 1 (8 3/4 ounce) can black-eyed peas or (8 3/4 ounce) can red beans, rinsed and drained
• 1 teaspoon cajun seasoning
• 1/2 teaspoon dried thyme
• 1/4 teaspoon hickory liquid smoke
• 1/4 teaspoon onion powder

1. Drain salmon, reserving liquid.
2. Remove skin and bones; chunk salmon.
3. In stockpot or large saucepan, bring chicken broth to a boil; stir in green beans and lima beans.
4. Cook 2 minutes over high heat.
5. Stir in reserved salmon liquid, evaporated milk, corn, black-eye peas, and seasonings.
6. Continue cooking over low heat 5 minutes.
7. Stir in salmon; heat through.

salmon, chicken broth, beans, beans, milk, mexicorn, blackeyed peas, cajun seasoning, thyme, hickory liquid smoke, onion powder

Taken from www.food.com/recipe/creamy-best-bean-and-salmon-soup-319685 (may not work)