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Refried Bean Soup, part 3

I revised this recipe to eliminate the oil.

Heat the red wine in a 4 1/2-quart Dutch oven or soup pot over medium heat.
 Peel and coarsely chop the onion, adding it to the skillet as you chop.
Seed and coarsely chop the bell pepper, adding it to the skillet as you
chop.  Raise the heat to medium-high, and cook for 2 to 3 minutes or until
the vegetables are tender.

Add the garlic, broth and stewed tomatoes and stir.  Raise the heat to
high.  Rinse and drain the black beans and kidney beans and add them to the
soup pot.  Stir in the refried beans, cumin and pepper.  Stir well.

Cover and let the soup come to a boil.  Reduce the heat to low and stir
occasionally for 5 to 7 minutes or until ready to serve.  Serves 4.

(c) Copyright 1998 Star Tribune.  All rights reserved.   10/7/98

Converted by MC_Buster.
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