Mexican on the Cheap

This is a quickie post today, but so is the recipe, so it works out :)

Do you like refried beans? If so, you are going to really enjoy this soup. I don't even remember where I got it -- maybe out of a WW booklet somewhere? -- but I wrote it down because I LOVE refried beans. This is incredibly easy to make, and costs next to nothing because you can buy store-brand for all the canned goods. It's a wonderful lunch or snack, and makes an easy dinner with the addition of a cheesy quesadilla and a salad. Enjoy!

Refried Bean Soup
Makes 8 servings, 1c. each
WW points: 1 cup = 1 point

1 small onion, chopped
2 cloves garlic, minced
2 tsp. olive oil
1 14-oz can vegetable broth
2 14-oz can stewed tomatoes, Mexi-style
1 can of Rotel
1 15-oz can black beans, rinsed and drained
1 15-oz can red kidney beans, rinsed and drained
1 16-oz can fat free refried beans
1/2 teaspoon cumin

In a Dutch oven, saute the onion and garlic in oil until softened, about 5 minutes. Add the remaining ingredients and bring to a boil. Reduce heat to low and let simmer 15-30 minutes before serving.