Refried Bean Soup
- Heat oil in a large soup pot. Add onion and garlic and sauté until soft.
- Add crushed tomatoes and bring to a boil. Boil for 5 minutes, and reduce heat to low.
- Add beans and vegetable broth. Simmer for 15 minutes.
- Serve immediately.
- Refrigerate leftovers within 2 hours.
Broth can be canned or made using bouillon. For each cup of broth use 1 cup very hot water and 1 teaspoon or 1 cube bouillon.