Recipe: Creamy Bean Soup

Creamy Bean Soup
Source: linda/tennessee
rec.food.recipes
Servings: 6

1 tablespoon vegetable oil
1 cup chopped onion
4 cloves garlic, finely chopped
2 (16-oz.) cans Refried Beans
1 3/4 cups Thick & Chunky Salsa
1 (14.5-oz.) can chicken broth
1 tablespoon lime juice
2 teaspoons ground cumin
1/2 teaspoon crushed red pepper
Shredded Mild Cheddar Cheese (optional)
Chopped fresh cilantro (optional)

Heat vegetable oil in large saucepan over medium-high heat. Add onion and garlic; cook, stirring occasionally, for 2 to 3 minutes or until onion is tender. Stir in beans, salsa, broth, lime juice, cumin and crushed red pepper. Bring to a boil. Reduce heat to low; cook, stirring occasionally, for 10 to 12 minutes. Sprinkle with cheese and cilantro before serving.