Smoky Refried Bean ~ Soup of the Week!

(THANK YOU to the Fat Free Vegan Kitchen for this recipe)

I made this today and it is really delicious.  I love the smokiness of the chipotle peppers and the flavor of the fire-roasted tomatoes.  The chipotle peppers make this soup very spicy so you might want to gradually add them to the recipe until you reach your preferred level of heat.
  As the FFVK mentions on her website, this is more like a chili than a soup.  I made a few minor modifications to her recipe...

Ingredients

• 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 fat free refried beans (I used pinto beans)
• 15 ounces black beans, cooked
• 1/3 cup frozen corn kernels
• 1/2 teaspoon cumin
• 1/2 teaspoon smoked paprika
• 2 chipotle peppers, chopped very small
• 1 tablespoon adobo sauce (from a can of chipotle peppers packed in adobo)
• 1 small jalapeno (diced)
• 1/2 teaspoon Mexican oregano (optional)
• salt and pepper, to taste

Instructions

1. 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.

http://blog.fatfreevegan.com/2008/03/smoky-refried-bean-soup.html