Tuna Bean Soup
- Ready In:
- 45mins
- Ingredients:
- 12
- Serves:
-
8
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
- Saute the onions and mushrooms 8 minutes. Add 1/4 cup broth to deglaze the browned pieces.
- 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.
- 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.
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RECIPE SUBMITTED BY
Lorraine of AZ
Scottsdale