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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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This soup has been carefully divided to meet a balance between carbs and protein. By adding olive oil to this it will bring up the fat to balance. 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:
1. Saute the onions and mushrooms for eight minutes. Add 1/4 c. broth to deglaze the brown 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. Top bowls of soup with green onion.
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