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Tuna Bean Soup

the.instructor's picture
  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)

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.

Recipe Summary


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Nutrition Rank

Nutrition Facts

Serving size

Calories 113 Calories from Fat 7

% Daily Value*

Total Fat 0.78 g1.2%

Saturated Fat 0.07 g0.36%

Trans Fat 0 g

Cholesterol 5.2 mg1.7%

Sodium 579.2 mg24.1%

Total Carbohydrates 19 g6.5%

Dietary Fiber 5.3 g21.2%

Sugars 4.3 g

Protein 10 g19.6%

Vitamin A 6.7% Vitamin C 11.6%

Calcium 6.4% Iron 7.6%

*Based on a 2000 Calorie diet

Tuna Bean Soup Recipe