Chickpea, Vegetable And Tuna Soup

• 1 tablespoon butter
• 1 tablespoon oil
• 1/2 small red onion, chopped finely
• 2 garlic cloves, crushed
• 2 medium carrots, peeled and diced (about 8 ounces)
• 2 medium zucchini, diced (about 8 ounces)
• 1 (15 ounce) can tomato sauce
• 2 cups water
• 2 tablespoons dried onion, minced
• 1 -2 chicken stock cube
• 1 teaspoon dried basil
• 1 teaspoon dried parsley
• 1/2 teaspoon dried oregano (optional)
• 1/4 - 1 teaspoon ground dried chile (optional)
• 1 (4 ounce) can mushroom stems and pieces, undrained
• 1 (15 ounce) can corn kernels, undrained
• 1 (15 ounce) can chickpeas, rinsed and drained
• 1 (4 ounce) can tuna, drained
• salt and pepper
• 3/4 - 1 cup sharp cheddar cheese, grated
• chopped cilantro (to garnish) (optional)

1. Heat the butter and oil in a pan over high heat.
2. Add onion and garlic and saute until onions are transparent (about 5 minutes).
3. Add the carrots and zucchini and saute another 2 minutes.
4. Add the tomato sauce, water, dried onion, stock cubes, basil, parsley and oregano and chile, if used.
5. Bring to a boil, stirring, then reduce heat. Cover and simmer for 15-20 minutes. Stir occasionally.
6. Then add the mushrooms, corn kernels, chickpeas and tuna. Be sure to add the juice from the mushrooms and corn.
7. Simmer for 5-10 minutes or until the carrots are tender and everything is heated through. Stir occasionally.
8. Check for seasoning.
9. Ladle soup into bowls and sprinkle each serving with 2-3 tablespoons of grated cheese.
10. Garnish with chopped cilantro if desired.

butter, oil, red onion, garlic, carrots, zucchini, tomato sauce, water, onion, chicken, basil, parsley, oregano, ground dried chile, mushroom stems, corn kernels, chickpeas, tuna, salt, cheddar cheese, cilantro

Taken from www.food.com/recipe/chickpea-vegetable-and-tuna-soup-440749 (may not work)