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Tuna Bean Soup Recipe
|Onion||10 Ounce (1 Large)|
|Mushrooms||1⁄4 Pound, rinsed|
|Regular strength chicken broth||5 Cup (80 tbs)|
|Canned pinto beans||30 Ounce (Two 15 Ounce Cans)|
|Canned kidney beans||30 Ounce (Two 15 Ounce Cans)|
|Canned chopped tomatoes||28 Ounce (1 Can)|
|Canned tomato sauce||8 Ounce (1 Can)|
|Dried oregano leaves||1⁄2 Teaspoon|
|Canned water packed albacore tuna||12 Ounce, drained (Two 6 Ounce Cans)|
Serving size: Complete recipe
Calories 2265 Calories from Fat 148
% Daily Value*
Total Fat 16 g24.1%
Saturated Fat 1.4 g7.2%
Trans Fat 0 g
Cholesterol 103.1 mg
Sodium 11584.6 mg482.7%
Total Carbohydrates 388 g129.4%
Dietary Fiber 106.2 g424.7%
Sugars 86 g
Protein 196 g392.2%
Vitamin A 134.2% Vitamin C 232.2%
Calcium 128.3% Iron 151.9%
*Based on a 2000 Calorie diet
Put in a 5- to 6-quart pan over medium-high heat; cover.
Cook until vegetables exude juices, 5 to 8 minutes.
Uncover and boil over high heat until liquid evaporates and browned bits form in pan; stir often.
Add 1/4 cup broth; stir to scrape browned bits free.
Boil until liquid evaporates and vegetables are browned.
Rinse beans; drain.
Add to pan with remaining broth, tomatoes and their liquid, tomato sauce, and oregano.
Bring to a boil over high heat.
Cover; simmer 15 minutes.
(If made ahead, cool, cover, and chill up to 1 day.
Reheat over medium heat; stir often.) Stir in tuna; ladle into bowls and top with green onions.