Chickpea, Vegetable and Tuna Soup

READY IN: 40mins
Recipe by Leggy Peggy

Soups are quick to make and so very easy on the budget. They are perfect for a busy day -- and are a great way to use fresh veggies as well as what's in the cupboard. Use the chile only if you are a fan of heat. This recipe has been created for the Dining on a Dollar competition.

Top Review by LauraMac

I tried this recipe because I was trying to do a big fridge clean-out and I had never tried a soup with tuna in it. I love the versatility of this recipe! You can try different vegetables and herbs & spices. I followed the recipe pretty much all the way through with the exception of a couple of the canned things not being on hand. A wonderful, healthy find and perfect for a cold night! Thanks so much for sharing!!!

Ingredients Nutrition


  1. Heat the butter and oil in a pan over high heat.
  2. Add onion and garlic and saute until onions are transparent (about 5 minutes).
  3. Add the carrots and zucchini and saute another 2 minutes.
  4. Add the tomato sauce, water, dried onion, stock cubes, basil, parsley and oregano and chile, if used.
  5. Bring to a boil, stirring, then reduce heat. Cover and simmer for 15-20 minutes. Stir occasionally.
  6. Then add the mushrooms, corn kernels, chickpeas and tuna. Be sure to add the juice from the mushrooms and corn.
  7. Simmer for 5-10 minutes or until the carrots are tender and everything is heated through. Stir occasionally.
  8. Check for seasoning.
  9. Ladle soup into bowls and sprinkle each serving with 2-3 tablespoons of grated cheese.
  10. Garnish with chopped cilantro if desired.

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