Chickpea, Vegetable And Tuna Soup

Total Time: 40 mins Preparation Time: 10 mins Cook Time: 30 mins

Ingredients

• Servings: 6
• 1 tablespoon butter
• 1 tablespoon oil
• 1/2 small red onion, chopped finely
• 2 garlic cloves, crushed
• 2 medium carrots, peeled and diced (about 8 ounces)
• 2 medium zucchini, diced (about 8 ounces)
• 1 (15 ounce) can tomato sauce
• 2 cups water
• 2 tablespoons dried onion, minced
• 1 -2 chicken stock cube
• 1 teaspoon dried basil
• 1 teaspoon dried parsley
• 1/2 teaspoon dried oregano (optional)
• 1/4-1 teaspoon ground dried chile (optional)
• 1 (4 ounce) can mushroom stems and pieces, undrained
• 1 (15 ounce) can corn kernels, undrained
• 1 (15 ounce) can chickpeas, rinsed and drained
• 1 (4 ounce) can tuna, drained
• salt and pepper
• 3/4-1 cup sharp cheddar cheese, grated
• chopped cilantro (to garnish) (optional)

Recipe

• 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.