Smoky Refried Bean Soup

• 1 (15 ounce) can refried beans
• 1 (15 ounce) can black beans
• 1 cup cherry tomatoes, quartered
• 1 cup diced carrot
• 1 cup frozen roasted corn
• 2 cups vegetable broth
• 1 tablespoon Tabasco sauce
• 3 garlic cloves, chopped
• 1 teaspoon ground cumin
• 12 teaspoon chipotle chili powder
• 14 teaspoon black pepper
• 14 teaspoon kosher salt

1. Use a 4-quart slow cooker; add the refried beans to the crock, and turn to high to begin melting the bean blob.
2. Drain and rinse the black beans; add to the crock.
3. Add in tomatoes, carrots, and roasted corn.
4. Pour in the vegetable broth; stir in the Tabasco sauce, garlic, spices, and salt.
5. Cover and cook on high for 3-4 hours, or on low for 6-8 hours.
6. The soup is done when the carrots have reached the desired tenderness.
7. 6.

beans, black beans, cherry tomatoes, carrot, corn, vegetable broth, tabasco sauce, garlic, ground cumin, chili powder, black pepper, kosher salt

Taken from www.food.com/recipe/smoky-refried-bean-soup-441076 (may not work)