Spring Salmon Soup

2 cans Crown Prince Natural Skinless & Boneless Pink Salmon,
  drained and chunked
6 tiny red potatoes, quartered
4 cups vegetable broth
1 ear fresh corn, kernels removed and reserved
6 sprigs fresh thyme or 1/2 teaspoon dried thyme, crushed
1 cup packed baby spinach leaves
1/4 cup sliced green onions
salt and black pepper to taste

In a large saucepan, cook potatoes covered in boiling broth about 5 minutes or until potatoes are tender but not cooked through. Add corn and thyme. Return to a boil, reduce heat, and cook about 4 minutes or until vegetables are crisp-tender. Reduce heat and remove thyme sprigs, if desired. Add salmon, spinach and green onion. Cook about 1 minute or until spinach begins to wilt. Season with salt and pepper. Serves 6.

Per Serving:  234 Calories (19 Calories from Fat),  2g Fat,  18g Protein,  36g Carbohydrate, 22mg Cholesterol,  763mg Sodium

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