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
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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.
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Add garlic, broth and tomatoes. Stir.
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Stir in kidney beans, black beans and refried beans, then cumin and taco seasoning.Stir well.
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Cover and let come to boil, reduce heat to low add pepper to taste.
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Cook stirring occasionally for 5 to 7 minutes or until ready to serve.