Description
A hearty and flavorful Ecuadorian Tuna Soup, combining tender vegetables, flavorful spices, and protein-rich tuna in a comforting broth. Perfect for a nutritious and satisfying meal in just 40 minutes.
Ingredients
Scale
Main Ingredients
- 1 can tuna, drained
- 1 onion, chopped
- 2 cloves garlic, minced
- 2 tomatoes, diced
- 1 carrot, diced
- 1 potato, diced
- 1 bell pepper, diced
- 3 cups chicken broth
- 1 teaspoon cumin
- 1 teaspoon paprika
- 2 tablespoons olive oil
- Salt and pepper to taste
Instructions
- Sauté Aromatics: Heat olive oil in a pot over medium heat. Add chopped onion and minced garlic, sautéing until the onions are translucent and fragrant.
- Add Vegetables: Stir in the diced carrots, potatoes, and bell pepper. Cook for about 5 minutes to slightly soften the vegetables.
- Add Tomatoes and Broth: Add the diced tomatoes, chicken broth, cumin, and paprika to the pot. Bring the mixture to a boil over medium-high heat.
- Simmer Soup: Reduce the heat to low and let the soup simmer for 15-20 minutes, or until the vegetables are tender and cooked through.
- Add Tuna: Stir in the drained tuna and season with salt and pepper to taste. Cook for an additional 5 minutes to heat the tuna through.
- Serve Hot: Remove from heat and serve the soup hot for a comforting meal.
Notes
- For a spicier soup, add a pinch of chili flakes or cayenne pepper along with the cumin and paprika.
- You can substitute chicken broth with vegetable broth for a lighter flavor.
- Use fresh tuna chunks if preferred, but canned tuna is convenient and flavorful.
- This soup pairs well with a side of crusty bread or steamed white rice.
- Adjust seasoning with salt and pepper according to taste after adding the tuna.
