2 cups celery stalks, minced

2 carrots, julienne cut

1 onion, coarsely chopped

1 garlic clove, minced 

1/4 cup vegetable oil

5 cups water or chicken broth

2 medium size potatoes, diced

1 (8 oz) can  peeled tomatoes with liquid

1 (15 oz) can salmon with liquid, discard the bones

1 tablespoon (or more) lemon juice

1 tablespoon fresh dill, chopped (or 1/2 tablespoon dried dill)

In a large pot, saute the celery, carrots, onions and garlic in oil, until soften.   Add water or broth, potatoes and tomatoes.  Simmer until tender.  Add salmon, lemon and dill.  Cook, stirring till you reach a gentle boil.  Add salt and pepper to taste.   

You may need to add more broth or water, if the soup is too thich.  We also like to add more tomatoes than the recipe calls for.  Fresh tomatoes work well!