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 :-) Scroll down to page bottom for more info for the soup with added paprika.
1. Re-hydrate the onions, celery, garlic, and potatoes in 2 cups of clam stock (taste-test this stock, you don't need
as much of it as you do of the other stocks I use) – for about 30 minutes.
2. Put in a tall saucepan, add 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 of 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.
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! Don't shoot me! :-)