Ingredients
| 1 |
large onion, chopped |
| 1/4 |
lb. fresh mushrooms, sliced |
| 5 |
cups chicken broth |
| 1 |
cup pinto beans, rinsed and drained |
| 1 1/2 |
cup kidney beans, rinsed and drained |
| 28 |
ounce chopped tomatoes, undrained |
| 8 |
ounce tomato sauce |
| 1/2 |
teaspoon oregano leaves |
| 7 |
ounce tuna in water, drained and flaked |
| 4 |
green onions, sliced |
| 1 |
t. red pepper flakes |
Directions
- Saute the onions and mushrooms for eight minutes. Add 1/4 c. broth to deglaze the brown 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. Top bowls of soup with green onion.
Categories
Soup
|
