Chickpea, Vegetable And Tuna Soup Recipe

Name: Chickpea, Vegetable And Tuna Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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)

Servings: persons

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)

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.

382

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 21 ingredients. The key ingredients include: 1 tablespoon butter, 1 tablespoon oil, 1/2 small red onion, chopped finely, 2 garlic cloves, crushed, and more.

Yes, Chickpea, Vegetable And Tuna Soup falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Chickpea, Vegetable And Tuna Soup

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions