Chickpea, Vegetable and Tuna Soup

Recipe by Leggy Peggy
READY IN: 40mins
SERVES: 6-8
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

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