Ingredients
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1 tablespoon butter
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1 tablespoon oil
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1/2 small red onion, chopped finely
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2 garlic cloves, crushed
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2 medium carrots, peeled and diced (about 8 ounces)
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2 medium zucchini, diced (about 8 ounces)
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1 (15 ounce) can tomato sauce
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2 cups water
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1 -2 chicken stock cube
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1 teaspoon dried basil
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1 teaspoon dried parsley
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1/2 teaspoon dried oregano
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1/4-1 teaspoon ground dried chile
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1 (4 ounce) can mushroom stems and pieces, undrained
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1 (15 ounce) can corn kernels, undrained
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1 (15 ounce) can chickpeas, rinsed and drained
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1 (4 ounce) can tuna, drained
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salt and pepper
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3/4-1 cup sharp cheddar cheese, grated
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chopped cilantro (to garnish)
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2 tablespoons dried onion, minced
Instructions
- Heat the butter and oil in a pan over high heat.
- Add onion and garlic and saute until onions are transparent (about 5 minutes).
- Add the carrots and zucchini and saute another 2 minutes.
- Add the tomato sauce, water, dried onion, stock cubes, basil, parsley and oregano and chile, if used.
- Bring to a boil, stirring, then reduce heat. Cover and simmer for 15-20 minutes. Stir occasionally.
- Then add the mushrooms, corn kernels, chickpeas and tuna. Be sure to add the juice from the mushrooms and corn.
- Simmer for 5-10 minutes or until the carrots are tender and everything is heated through. Stir occasionally.
- Check for seasoning.
- Ladle soup into bowls and sprinkle each serving with 2-3 tablespoons of grated cheese.
- Garnish with chopped cilantro if desired.