Tuna Bean Soup
|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.