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.

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 of 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, and 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 Thyme and White Pepper.
  6. Simmer for 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.

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

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Easy Recipes

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Easy Meals to Make
with Dehydrated Food
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or choose our
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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!

What is Paprika?

Paprika is a spice made from ground, dried peppers. It is primarily grown in the following regions:

  • Hungary - Known for its high-quality, aromatic paprika. About 80% of the world's paprika is produced in Hungary. It's grown in the southern region, with favorable weather conditions and soil.
  • Spain - Grown in many regions, Spanish paprika ranges from mild and sweet to smoky and spicy. The areas around Murcia and La Vera are the most famous.
  • South Asia - India, Pakistan, and Sri Lanka cultivate a variety of paprika peppers. Kashmiri paprika is known for its deep red color and mild flavor.
  • China - Paprika production is concentrated in the Xinjiang province in the northwest. Chinese paprika tends to be milder.
  • California - The state produces sweet paprika peppers for commercial spice production. They are dried and ground locally.
  • Parts of South America also grow paprika, especially in Argentina, Brazil, and Peru.

The most common paprika peppers are varieties of Capsicum annum, native to Mexico. The peppers are dried and ground to produce the bright red powder.

Flavor can range from mild and slightly sweet to very hot and spicy depending on the type of peppers used.

The top producers export paprika worldwide for use as a spice to add flavor and color to dishes.

Add Paprika to:

Here are some of the most common and delicious foods that paprika can be added to:

  • Meats - Paprika is great on beef, pork, chicken, lamb, etc. It can be used as a rub on meats before grilling or roasting. It also adds flavor to stews, pot roasts, and curries.
  • Vegetables - Sprinkle paprika over roasted potatoes, cauliflower, broccoli, carrots, eggplant, etc. It adds vibrant color and smoky flavor.
  • Soups & Stews - Paprika nicely complements soups like tomato, vegetable, and bean soups. It can also be used in chili, goulash, and curry dishes.
  • Rice - A dash of paprika over plain rice, risotto, or pilaf adds flavor.
  • Eggs - Add a sprinkle of paprika to scrambled eggs, omelets, baked eggs, and egg salads.
  • Popcorn - Paprika is a classic seasoning for popcorn along with salt.
  • Salad Dressings - Whisk paprika into oil and vinegar-based salad dressings.
  • Cheeses - Paprika complements many cheeses like feta, goat cheese, and ricotta.
  • Dips - It can be mixed into dips like hummus, baba ganoush, yogurt dips.
  • Baked Goods - Use a small amount in recipes for biscuits, scones, and breads.

The smoky, slightly spicy taste of paprika enhances many savory foods. Start with a small amount and add more to taste. It brings great flavor and vibrant color.

Thanks for stopping by my tasty tuna fish soup page!

More Good Stuff to Read!

Susan Gast, owner of Easy Food Dehydrating plus ePubTechReviews.com, and SusanGast.com

Susan Gast began Easy Food Dehydrating in December 2010.

Read Susan's story of what sparked her interest in all things related to "food dehydrating."

She is featured on the Mother Earth News blog, and on Solo Build It! (SBI!) who hosts this site. Read her first SBI! interview and her second SBI! interview.

Since 1980, Susan's involvement in publishing - in one form or another - led her to create ePubTechReviews which reviews a variety of products related to the publishing industry - if you're at all interested in AI and self-publishing. The website is also hosted by Solo Build It!

Susan also runs her namesake site SusanGast.com on Solo Build It! that showcases the books she has written since 2012.

Do you want to send Susan a quick message? Visit her contact page here. She'd love to hear from you!