Smoky Refried Bean Soup


This soup is so thick it’s almost a chili. Use the minimum amounts of chipotle chili powder and hot sauce to make this a mild dish or add more to make it as hot as you dare.

1 large onion, chopped 3 - 4 cloves garlic, minced 1 green bell pepper, chopped 1 1/2 cups vegetable broth 1 14-ounce can diced tomatoes (I used fire-roasted) 15 ounces fatfree refried beans 15 ounces black beans, cooked 1 cup frozen corn kernels 1 teaspoon cumin 1 1/2 teaspoon smoked paprika 1/8 - 1 teaspoon chipotle chili powder (to taste) 1 teaspoon hot sauce (or to taste) 1/2 teaspoon Mexican oregano (optional) salt and pepper, to taste

Spray a large, non-stick pot with cooking spray, and sauté the onion until it begins to brown. Add the garlic and bell pepper and cook for one more minute. Add all the remaining ingredients and cook until the flavors blend, 20-30 minutes.

Serving suggestion: Garnish with fresh tomato salsa and serve with baked tortilla chips and a large salad.

Makes 4 large servings.