REFRIED BEAN SOUP

This is what the recipe is
2 teaspoons Olive Oil
1 Large Onion (1 cup chopped)
2 teaspoons of Bottled Garlic (2 cloves)
1 can (14 1/2 ounce) Vegtable or Chicken Broth
1 can (14 1/2 ounce) Mexican Style Stewed Tomatoes
1 can (15 1/2 ounce) Black Beans
1 can (15 1/2 ounce) Red Kidney Beans
1 can (16 ounce) Fat Free Refried Beans
1/4 teaspoon ground Cumin
Black Pepper to taste

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. Raise the heat to medium-high, and cook for 2 to 3 minutes or until onions are tender.

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.

You can add to this soup ground beef, sausage or other vegtables. When I cook either ground beef or sausage I rinse the meat off under hot water to get rid of the fat that is normally let on the meat after you cook it. The receipt had per serving informtion but I don't know if it will agree with the nutritional calculations you use.
Per Serving; 375 calories, 3 G Fat, No cholesterol, 22 G Protein, 67 G Carbohydrates, 16 G Dietary Fiber, 576 MG Sodium

Number of Servings: 4

Recipe submitted by SparkPeople user FGVANSANT.