White Bean and Smoked Salmon Soup

This hearty recipe for Alaskan White Bean and Smoked Salmon Salmon is perfect for those cold rainy days we still get, even in high summer, in Alaska.

Smoked Salmon Soup

In a flash of brilliance, I subbed in our smoked salmon instead of home cured bacon for a different yet almost the same soup flavor. The smoked salmon, although added in the last 15 minutes, gave the bean soup a deep, robust flavor that my whole family loved. What I really like best about this recipe though is the ability to cook from my dry pantry and my freezer pantry without having to buy anything special, that is priceless to me.

Alaskan White Bean and Smoked Salmon Soup

Course: Lunch, Main Dish, Soup
Cuisine: Alaskan, American


  • 1 pound dried white beans navy or small white
  • water for soaking and cooking
  • 2 carrots chopped
  • 1 carrot grated
  • 3 stalks celery washed and chopped
  • 1 TBSP oil
  • 1 medium onion chopped
  • 1 bay leaf
  • 2 teaspoons dried oregano
  • 2 teaspoons sage
  • 2 cups fresh spinach
  • 6 ounces smoked salmon
  • salt to taste
  • pepper to taste


  • rinse and soak beans according to the package
  • once soaked drain the water and replace with fresh, cover with about 2 inches of water
  • slowly simmer beans on medium adding water as necessary
  • after 1 hour add the carrots and celery
  • then heat the oil in a skillet over medium heat
  • add the chopped onion to the pan and cook until soft and brown
  • when the onion is done cooking add it to the beans
  • deglaze the skillet with a cup of water then add that to the pot as well
  • add the dried herbs stir well
  • continue cooking and adding water as necessary
  • I like my soup thick so I don't add a lot of water but you may add as much as you desire
  • at this point depending on how high your heat has been the beans may be done but will probably require at least another hour
  • This is when I like to add the salt, some people add it early on or when the beans are done but I do like to cook the beans for a while with salt
  • if they are done before you are ready to eat simply keep them warm on a very low burner adding water as needed
  • 15 minutes before serving chop the spinach and flake the smoked salmon and add them to the beans before serving
  • taste and add salt and pepper as needed

See how lovely this is for a cool wet summer day? A long day of simmering, the anticipation of dinner, the stirring and waiting.