Tuna Vegetable Soup Recipe by Ruth Paget
Serves 4
Ingredients:
-2 cups water
-4 chicken bouillon cubes
-1 teaspoon curry powder
-1 (8.5-ounce) can drained peas
-1/2 cup cooked carrots
-1/2 cup drained canned corn kernals
-1 (7-ounce) can drained and flaked tuna
Ingredients:
1-Heat water in a pot. Add bouillon cubes and curry. Stir until bouillon dissolves.
2-Add vegetables and tuna to the boiling water.
3-Heat thoroughly and serve at once.
Source: Rose Pennington – circa 1950s
By Ruth Paget, author Eating Soup with Chopsticks and Marrying France
