Instructions: In a soup pot, heat olive oil and saute onion, celery, green bell pepper, and garlic until onion is softened. Transfer mixture to a bowl and set aside.

Combine tomatoes, stock, and seasonings in the pot and bring to a boil. Add rinsed brown rice. Reduce heat, cover, and simmer for 40 minutes, stirring occasionally. Add sauteed vegetables and simmer for 5 minutes more. Add salmon and cook for 5 minutes or until salmon flakes easily. Serve with freshly ground pepper.

This recipe yields 4 servings.

Variation: Instead of brown rice, use 2 cups of cubed potatoes.

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