Categories: Beans (Round), Main Dish, Soup, Tex-Mex, Weight Watchers

Ingredients

• 2 teaspoons olive oil
• 1 large onion , chopped
• 1 green pepper , chopped
• 2 teaspoons minced garlic , bottled
• 1 (14 ounce) can vegetable broth or 1 (14 ounce) can fat free chicken broth
• 1 (14 ounce) can diced tomatoes
• 3 tablespoons taco seasoning
• 1 (15 1/2 ounce) can black beans , rinsed and drained
• 1 (15 1/2 ounce) can red kidney beans , rinsed and drained
• 1 (16 ounce) can fat-free refried beans
• 1/4 teaspoon ground cumin

Directions

1. Heat oil in 4 1/2 quart soup pot over medium heat. Add onions, bell pepper. Raise heat to high and cook for 2 or 3 minutes.

2. Add garlic, broth and tomatoes. Stir.

3. Stir in kidney beans, black beans and refried beans, then cumin and taco seasoning.Stir well.

4. Cover and let come to boil, reduce heat to low add pepper to taste.

5. Cook stirring occasionally for 5 to 7 minutes or until ready to serve.

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