4 cups water
1 medium zesty tomato, seeded and cut into 1/4 inch slices
2 tablespoons olive oil
1 (16 ounce) can sliced mushrooms with juice
1 1/2 cups beef broth
1 (10 ounce) can pinto beans, drained
1 pinch salt
Bring water to a boil. Add tomato slices, oil, mushrooms and tomato juice; cover. Reduce heat to low, and simmer 4 to 6 minutes. Reduce heat to medium, and add mushrooms with juice. Simmer 5 to 6 more minutes.
When tomato mixture begins to thicken, return to a boil. Stir in beans, pinto beans, salt and broth. Stir in mushrooms and tomato zest. Reduce heat to low, and simmer for 5 to 6 minutes, or until neutered. Stir in pinto beans and mushrooms.