Refried Bean Soup -- 0 Freestyle Points

I haven't tried this recipe yet.  It was shared on our local Weight Watcher page on Facebook. 

REFRIED BEAN SOUP

• 32 oz Chicken Broth
• 2 16 oz cans of fat free Refried Beans
• 1 10oz can of RO*TEL Diced Tomatoes & Green Chilies
• 1/2 cup diced white or brown onion
• 1/2 cup diced celery
• 1/2 cup diced carrot
• 1 garlic clove minced
• 1/2 teaspoon salt
• 1/4 cup water
• Shredded Monterey Jack cheese (optional--not included in points)

Instructions

1. Heat water on medium on large stock pot
2. Add onion, celery, and carrot to water and saute for about 6 minutes or until onion is transparent
3. About 3 minutes into cooking onion, celery, and carrot add minced garlic
4. Add Chicken Broth, RO*TEL Diced Tomatoes & Green Chilies and salt
5. Cover pot and simmer on Medium low for about 30 minutes or until veggies are soft
6. Optional: I like my soups smooth so if you do too use an emulsion blender (stick blender) to puree the soup. If you like it chunky, skip this step.
7. Add Refried Beans and stir until combined.
8. Heat through and serve.
9. Top with cheese, if desired.

 The original recipe didn't specify fat free refried beans and listed 1 T. of olive oil, for which I substituted the 1/4 cup of water.  This recipe is from frugallivingmom.co.