Santa Fe Corn And Black Bean Soup

• 3 cups corn kernels frozen or canned
• 1 red pepper chopped, or pimientos
• 2 tablespoons olive oil
• 1 onion diced
• 2 garlic cloves
• 3 cups water
• 1 cube chicken bullion
• 1 large potato peeled and diced
• 1 can black beans
• 1 can fat-free refried beans you can get the spicy kind to add a little kick

1. Saute the onion and garlic in the oil in a large pot (4 quart) on the stove, toss a little salt and pepper in there while your at it.
2. While the onion and garlic are simmering, chop the potato into 1/2 inch square pieces. If you are in a hurry you can pop the potato in the microwave and bake for 4.5 minutes or for the baked potato setting first to speed up the boil time.
3. Add water and bullion and the potato. Bring to a boil over medium heat, then reduce heat for a nice simmer.
4. Stir in the diced bell pepper, corn, refried ,and black beans. Season to taste with cumin, red pepper, black pepper and salt. I usually wind up with 1 1/2 tsp cumin and 1/2 tsp red pepper.
5. If you want to make it extra thick immersion blend it for 30 seconds. If you don't have an immersion blender put about a third of the finished soup in a blender or food processor and puree it then mix it back in.
6. Serve garnished with green onion, cilantro, chives or fat free sour cream. This soup is even better the next day it makes great left overs and it freezes well.

corn kernels, red pepper, olive oil, onion, garlic, water, chicken bullion, black beans, beans

Taken from www.yummly.com/recipe/Santa-Fe-Corn-and-Black-Bean-Soup-1669665 (may not work)