Refried Bean Soup

2 tsp. olive oil
1 cup onions, chopped
1 cup green peppers, chopped
2 tsp garlic, minced
1/4 tsp cumin
14 1/2 oz can fat-free chicken broth
15 1/2 oz can black beans, drained
14 1/2 oz can mexican recipe stewed tomatoes
15 1/2 oz can pinto beans, drained
16 oz can fat-free refried beans

Heat oil; add onions and peppers; cook until tender.
Add remaining ingredients.
Cover and cook 15 minutes.
1 cup has 2 POINTS.

Robin's variations for a little more flavor:
2 jalapenos, chopped (add with onions and peppers)
replace stewed tomatoes with a can of mexican rotel
fresh basil and oregano

5 servings 265 cal each