Santa Fe Corn And Black Bean Soup

1. 1

   Saute the onion and garlic in the oil in a large pot (4 quart) on the stove, toss a little salt and pepper in there while your at it.

2. 2

   While the onion and garlic are simmering, chop the potato into 1/2 inch square pieces. If you are in a hurry you can pop the potato in the microwave and bake for 4.5 minutes or for the baked potato setting first to speed up the boil time.

3. 3

   Add water and bullion and the potato. Bring to a boil over medium heat, then reduce heat for a nice simmer.

4. 4

   Stir in the diced bell pepper, corn, refried ,and black beans. Season to taste with cumin, red pepper, black pepper and salt. I usually wind up with 1 1/2 tsp cumin and 1/2 tsp red pepper.

5. 5

   If you want to make it extra thick immersion blend it for 30 seconds. If you don't have an immersion blender put about a third of the finished soup in a blender or food processor and puree it then mix it back in.

6. 6

   Serve garnished with green onion, cilantro, chives or fat free sour cream. This soup is even better the next day it makes great left overs and it freezes well.

* Per serving · 4 servings · Values may vary.