Refried Bean Soup

Recipe Ingredients

2 teaspoons	10ml	Olive oil
1 teaspoon	5ml	Onion - (for 1 cup chopped) (large)
1 teaspoon	5ml	Green bell pepper - (for 1 cup chopped) (medium)
2 teaspoons	10ml	Bottled minced garlic
1		Vegetable broth or fat-free
		Chicken broth - (14 1/2 oz)
1		Mexican-style stewed tomatoes - - (14 1/2 oz)
1		Black beans - (15 1/2 oz)
1		Red kidney beans - (15 1/2 oz)
1		Fat-free refried beans - (16 oz)
1/4 teaspoon	1.3ml	Ground cumin
		Ground black pepper

Recipe Instructions

Heat 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 skillet as you chop. Seed and coarsely chop the bell pepper, adding it to the skillet as you chop. Raise the heat to medium-high; cook for 2 to 3 minutes or until vegetables are tender.

Add garlic, broth and stewed tomatoes; stir. Raise the heat to high. Rinse and drain the black beans and kidney beans; add to pot. Stir in refried beans and cumin. Stir well.

Cover and let the soup come to a boil. Reduce the heat to low; add pepper to taste. Cook, stirring occasionally, for 5 to 7 minutes or until ready to serve.

Yields 4 servings.

Source:
St. Louis Post-Dispatch - 09-28-1998 - By Beverly Mills, with Alicia Ross

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