Tuna Bean Soup

Name: Tuna Bean Soup
Ingredients: 1 large onion, chopped; 1/4 lb fresh sliced mushrooms (I add more); 5 cups chicken broth, divided; 2 (15 ounce) cans pinto beans, rinsed and drained (30 ounces total); 2 (15 ounce) cans kidney beans, rinsed and drained (30 ounces total); 1 (28 ounce) can chopped tomatoes, undrained; 1 (8 ounce) can tomato sauce; 1/2 teaspoon oregano leaves; 1 (7 ounce) can canned tuna, drained & flaked (14 ounces total); 4 sliced green onions; red pepper flakes (optional); sugar (optional)

12 ingredients

3 steps

Ingredients

1 large onion, chopped
1/4 lb fresh sliced mushrooms (I add more)
5 cups chicken broth, divided
2 (15 ounce) cans pinto beans, rinsed and drained (30 ounces total)
2 (15 ounce) cans kidney beans, rinsed and drained (30 ounces total)
1 (28 ounce) can chopped tomatoes, undrained
1 (8 ounce) can tomato sauce
1/2 teaspoon oregano leaves
1 (7 ounce) can canned tuna, drained & flaked (14 ounces total)
4 sliced green onions
red pepper flakes (optional)
sugar (optional)

Directions

1

Saute the onions and mushrooms 8 minutes. Add 1/4 cup broth to deglaze the browned pieces.
2

Add the remaining broth, beans, chopped tomatoes, tomato sauce, and oregano leaves. Bring to a boil, reduce heat and simmer, covered, 15 minutes or longer, if you prefer.
3

Stir in the tuna last. If you wish, add red pepper flakes and sugar according to your taste. Top bowls of soup with green onions.