Mom's Refried Bean Soup

This is a family favorite. Great in winter, especially when served with hush puppies!

Ingredients:
2 tsp. olive oil
1 large onion (for one cup chopped)
1 medium gr. pepper (for one cup chopped)
2 tsp. bottled minced garlic
1 can (14 1/2 oz) vegetable broth or chicken broth
1 can (14 1/2 oz) mexican-style stewed tomatoes
1 can (15 1/2oz,) black beans
1 can (15 1/2 oz.) red kidney beans
1 can 16 oz.) fat-free refried beans
1/4 tsp. ground cumin
Cilantro and black pepper to taste

Heat oil in a dutch oven over medium heat. Chop onion , coarsely chop
pepper and add to oil. Raise heat to medium high and cook for 2-3
minutes, or until vegetables are tender. Add garlic, broth, and stewed
tomatoes, stir. Raise heat to high. Rinse and drain black and kidney
beans and add to soup pot. Stir in refried beans and cumin, stir well.
cover and let soup come to a boil. Reduce heat to low and stir
occasionally for 5-7minutes or until ready to serve. Add pepper as
desired and sprinkle fresh cilantro over the top.