Refried Bean Soup

So, here we are. Heading full speed ahead into summer. And I am posting a soup. Well, some people I know are still experiencing some not very summery weather. And even if you're having summer heat, this soup is still good. Cooking time is minimal. Seriously. A little sauteing, and then just bringing everything up to the temperature that you'd like to eat it at. Serve it with some shredded cheese, salsa, sour cream, guacamole, and tortilla chips. Yum. Plus, you could enjoy a cool Mexican style beverage along side it.

Refried Bean Soup

2 tsp olive oil
1 onion, diced
1 red bell pepper, diced
4 cloves garlic, minced
1 28oz can refried beans (I use the vegetarian kind)
2 cups diced tomatoes (fresh or canned, but if using canned don't drain off the liquid)
1 cup vegetable broth, beer, or water
1 cup black beans
1 cup corn
2 tsp ground cumin
Salt to taste

In a large pot, heat oil over medium-high heat. Add in onion, bell pepper, and garlic. Cook for about 5 minutes, or until onion is soft and translucent. Add in refried beans, tomatoes, broth, black beans, corn, cumin, and salt. Mix well. Heat until desired temperature has been reached. Serve with diced green onion, cilantro, sliced black olives, shredded cheese, salsa, sour cream, guacamole, and tortilla chips.

Source: Elizabeth's mom