Tuna Bean Soup Recipe
Ingredients
| Onion | 1 Large | |
| Mushrooms | 1/4 pound, rinsed | |
| 5 cups regular-strength chicken broth | ||
| Pinto beans | 2 Can (10oz) | |
| Kidney beans | 2 Can (10oz) | |
| Tomatoes | 1 Can (10oz), chopped | |
| Tomato sauce | 1 Can (10oz) | |
| Oregano leaves | 1/2 Teaspoon, dried | |
| Albacore tuna | 2 Can (10oz), drained | |
Directions
Chop onion and slice mushrooms.
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.
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.
Chef
