Anna's Refried Bean Soup

prep time:: 10 min
total time:: 25 min

Serves 4

Canned refried beans are perfect in this Mexican-inspired soup. Just stir them in for a long simmered texture that you will get in less than 20 minutes, start to finish.

ingredients

2 tsp. olive oil
1 large onion (1 cup chopped)
1 medium green bell pepper (1 cup chopped)
2 teaspoons bottled minced garlic
1 can (14 1/2 oz) vegetable broth or fat free chicken broth
1 can (14 1/2 oz) Mexican- style stewed tomatoes
1 can (15 1/2 oz) black beans
1 can 15 1/2 oz) red kidney beans
1 can (16 oz) fat free refried beans
1/4 teaspoon ground cumin
black pepper to taste

directions

1
Heat the oil in a 4 1/2 quart Dutch oven or soup pot over medium heat. Peel and coarsely chop the onion, adding it to the pot as you chop. Seed and coarsely chop the bell pepper, adding it to the pot as you chop. Raise the heat to medium- high and cook for 2 to 3 minutes or until the vegetables are tender.
2
Add the garlic, broth, and stewed tomatoes and stir. Raise the heat to high. Rinse and drain the black beans and kidney beans and add them to the soup pot. Stir in the refried beans and the cumin. Stir well. Cover and let the soup come to a boil. Reduce the heat to low and stir occasionally for 5 to 7 minutes or until ready to serve.