Refried Bean Soup

2 tsp Olive Oil            

1 C Onions, Chopped            

1 C Bell Peppers, Chopped            

2 tsp Garlic, Minced            

¼ tsp Cumin           

14½ Oz Mexican Recipe Stewed Tomatoes, Canned

14½ Oz Chicken Or Vegetable Broth

15½ Oz Black Beans, Canned

15½ Oz Pinto Beans, Canned

16 Oz 98% Fat Free Refried Beans, Canned

Heat oil in large pot, add onions and bell peppers, cook until tender. 

Add garlic, cumin, tomatoes, and broth. 

(If Mexican Recipe Stewed Tomatoes are not available, 1 10 oz can of Rotel Tomatoes can be substituted.) 

Raise heat to high. 

Rinse and drain black and pinto beans and add to soup. 

Add refried beans. Stir well. 

Salt and pepper to taste. 

Cover, let soup come to a boil. 

Reduce to low and stir occasionally for 5-7 minutes or until ready to serve.