Tuna and Vegetable Soup

1. 1
   prep

   Prep the vegetables and tuna.

   1.Dice the onion, carrot, celery, and potato into small even cubes (about ½ inch).

   2.Mince the garlic cloves finely.

   3.Dice the tomatoes.

   4.Drain the canned tuna and flake it gently with a fork.
2. 2
   saute · ~6 min

   Sauté the aromatics.

   1.Heat olive oil in a large pot over medium heat until shimmering.

   2.Add diced onion, carrot, and celery. Cook until onion turns translucent (about 5 minutes).

   3.Add minced garlic and sauté until fragrant (about 30 seconds).

   TIPStir frequently so the garlic doesn't burn — it turns bitter fast.
3. 3
   simmer · ~15 min

   Simmer the soup base.

   1.Add the cubed potato, diced tomatoes, bay leaf, and dried thyme to the pot.

   2.Pour in the water and add salt. Stir well to combine.

   3.Bring the soup to a boil, then immediately reduce to a gentle simmer.

   4.Cover and simmer until the potatoes are fork-tender (about 15 minutes).

   TIPCut the potato into uniform small cubes so they cook through at the same rate.
4. 4
   simmer · ~4 min

   Add tuna, peas, and finish the soup.

   1.Gently stir in the flaked tuna and frozen green peas.

   2.Season with black pepper.

   3.Simmer uncovered for another 3 to 4 minutes until the peas are bright green and tuna is heated through.

   TIPAdd the tuna last and avoid over-stirring — you want nice flakes in the final bowl, not mush.
5. 5
   garnish

   Finish with lemon juice and fresh parsley.

   1.Remove the pot from heat. Fish out and discard the bay leaf.

   2.Stir in the fresh lemon juice.

   3.Ladle into bowls, top with chopped parsley, and serve hot.

   TIPThe lemon juice added off heat stays bright and zesty — heat dulls fresh citrus.

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