Tuna And Vegetable Soup made easy with canned tuna and vegetables.
Serve delicious, healthy, homemade soup on a budget, in less than 45 minutes, including prep time.
Clean and peel potatoes.
Cut into cubes.
Rinse and place in a 4 quart saucepan.
Cover with water.
Stir in salt.
Bring to a rolling boil over medium high heat and boil for 15 minutes.
Reduce heat slightly or tilt lid if start to boil over.
Add chopped onion.
Stir in drained juices from vegetables and tuna.
Bring back to a hard boil and boil another 10 minutes to reduce and thicken juices.
Stir in tuna and boil another 3-5 minutes until vegetables are as done and soup is as thick as you like.
Serve hot with saltine, oyster crackers or other favorite soup crackers.
Excellent served with buttered, garlic toast or garlic bread sticks.
Makes about 3 quarts.
Stir in 1 cup of sour cream in soup making a chowder type fish soup.
Instead of adding sour cream to pot of soup, top individual servings with sour cream and sprinkle with chopped chives.
Sprinkle top of individual servings with your favorite shredded cheese.
Two delicious cheeses to top it with are both grated Italian Parmesan Cheese or Romano together.
Substitute favorite vegetables such as cabbage or Lima beans.
Substitute canned chicken or beef for the tuna.
The starch in potatoes is the thickening agent in this soup.
If you prefer a thicker soup, add an additional potato.
It may be stored in the refrigerator 3 or 4 days or frozen, then thawed before serving.
It is delicious served hot or cold.
Everyone knows that vegetables are healthy.
knows now, or should know, that a rainbow of vegetables, covering all
the important nutrients is best, according to health research.
The recipe above contains red, green, yellow and white, also important.
Vital nutrients that are in this soup:
Other antioxidants are present, especially in the potatoes.
It contains dietary fiber in abundance that helps maintain good health.