Tasty Tuna Fish Soup

Tuna Fish soup

Try this quick-to-make tasty tuna fish soup—made with dehydrated vegetables!

This is a fabulous soup to make for lunch! I've always enjoyed clam chowders and New England (white creamy) chowders, but they are a bit more complicated to make than this... and out of a time-crunch necessity came this recipe!

Plus, it's a great way to use up dehydrated diced hash-brown potatoes.





Also try adding some smoked paprika :-) Click the link to read soup with added paprika. You'll remain on this page.

Ingredients for Tasty Tuna Fish Soup:

  • 1/4 cup dehydrated onion
  • 1/4 cup dehydrated celery
  • 2 slices dehydrated elephant garlic, crumbled
  • 1/2 cup dehydrated diced hash brown potatoes
  • 2 5-oz. cans tuna (I used one in oil and one in water)
  • 4 cups clam or fish stock
  • 2 14.5 oz. cans small-diced tomatoes
  • 1/2 teaspoon dried Thyme
  • 1/4 teaspoon white pepper (optional)
  • salt* to taste

How to Make Tasty Tuna Fish Soup:

  1. Re-hydrate the onions, celery, garlic, and potatoes in 2 cups of clam stock—for about 30 minutes. (Taste-test this stock, you don't need as much of it as you do of the other stocks I use)
  2. Put in a tall saucepan, add the remaining stock.
  3. Bring to a boil, simmer 10 minutes.
  4. Add the two cans of tuna. As noted in the ingredients above, I used one can of tuna in oil. I let half of the oil go into the soup from the tuna-in-oil can and all the water in the tuna-in-water can.
  5. Add the two cans of diced tomatoes and Thyme and White Pepper.
  6. Simmer 5 more minutes, or until veggies are tender.

*IF you need to add salt, do so, BUT be careful NOT to over-salt as the bouillon has salt in it.








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20 Taste-Tested Easy Recipes Containing Dehydrated Food

Grab our
Recipe eBook
only $2.99
20 Taste-Tested Easy Recipes
~ 75+ pg eBook ~

BUY eBook NOW!

or our Paperback for $8.95 HERE.


Tasty Tuna Fish Soup with Smoked Paprika

Tuna Fish soup with Smoked Paprika

Here is a variation of the "regular" tuna fish soup! First, I omitted the two cans of diced tomatoes, and in their place, I added 1 tablespoon of smoked paprika!

Also, I used all the oil in the tuna-in-oil can—I decided not to discard half of it as stated in the recipe—bearing in mind that fish oil is very good for us! OK, so the oil isn't exactly FROM the fish, but it's been hanging around the fish in the can!

Both of these soup recipes are, dare I say it, soup-er tasty—and are so easy to make any day of the week!


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