We like this for lunch with some freshly baked bread. It makes a nice warm meal on a cool day, and it’s the kind of thing you can throw together quickly when you haven’t planned something for lunch.
2 cups (470 ml) water
2 cups (470 ml) low sodium chicken broth
6 potatoes, diced
14 ounces (400 g) water-packed tuna
1/2 cup (65 g) carrots, sliced
1/2 cup (50 g) celery, sliced
1/2 cup (80 g) onion, diced
1/2 cup (82 g) frozen corn, thawed
1/2 teaspoon (0.3 g) dried basil
1/2 teaspoon (0.5 g) dried dill
1 tablespoon (0.4 g) dried parsley
1/2 cup (120 ml) skim milk
1. In a large saucepan, mix water with broth. Add potatoes and simmer for 10 to 15 minutes, or until tender.
2. Remove cooked potatoes from broth, reserving liquid. Puree cooked potatoes with 1/4 cup (60 ml) reserved broth. 3. Add tuna, carrots, celery, onion, corn, basil, dill, parsley, and pureed potatoes to remaining broth in saucepan. Simmer for 8 to 10 minutes, or until vegetables are tender.
4. Stir in milk and heat to serving temperature, but do not boil.