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Tasty Tuna Fish Soup with Dehydrated Veggies – Quick & Hearty!

Susan Gast | Author and blogger at Bored Boomers, Beesville Books, A New Sober You and Easy Food Dehydrating

Looking for a fast and flavorful meal? This tasty tuna fish soup is loaded with hearty goodness and made with dehydrated vegetables—a perfect lunch option when time is tight!

I’ve always loved creamy New England clam chowder, but let’s be real—it takes more effort than I sometimes have. That’s why I created this simple yet satisfying tuna fish soup—a quick fix without sacrificing taste!

Plus, it’s a great way to put those dehydrated diced hash-brown potatoes to good use.

Tasty Tuna Fish Soup Recipe

Ingredients

• 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

Instructions

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 with other stock flavors).
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.

Nutrition Information

• Servings: 6 servings
• Calories: 130kcals
• Fat: 2g
• Protein: 13.3g
• Carbohydrates: 14.8g

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

Want to Use Fresh Ingredients?

If you want to use fresh ingredients that you may have on hand, do this:

Exchange the dry ingredients in the recipe, above, for these fresh ingredients listed below!

• 1/8 to 1/4 of a large onion, peeled and diced
• 1 celery stalk, sliced
• 2 slices of fresh elephant garlic, or 1 and 1/2 cloves of "regular sized" garlic
• 1 cup of frozen hash brown diced potatoes

How to Make EASY MEALS with Dried Food

20 Taste-Tested Easy Recipes

Containing dehydrated food... that even your kids and spouse will eat!

🍕 Pizza! 🥧  Shepherd's Pie! 🥘  Beef Stew!
plus Cauliflower Soup and Cauliflower Mash, along with crazy Carrot Soup!

Decadent Desserts:
Carrot Cake and Cranberry Pineapple Pie!
and more...

Fresh food ingredient amounts are included for when you have fresh food on hand.
See which recipes are included here.

Tasty Tuna Fish Soup with Smoked Paprika

Here is a variation of the "regular" tuna fish soup!

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 original 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.

Add Paprika to Any of These Dishes

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!

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