Quick Savory Bean Soup

This is the kind of soup to make when it is cold out, you are hungry, and you need to make soup NOW -- in half an hour or less. It's an excellent dinner when topped with cheese and accompanied by a baked sweet potato. Since the refried beans are already pureed, you end up with a silky, thick broth studded with onions and tomatoes.

Quick Savory Bean Soup

1 onion, diced
1 clove garlic,chopped finely
1 can no-salt-added diced tomatoes
1 to 2 cups water
1 can vegetarian or fat-free refried beans
1 tbsp olive oil
1 tsp soy sauce
2 dashes hot sauce (I used Sriracha)
1 bay leaf
1/2 tsp to 1 tsp paprika
1/2 tsp smoked paprika
1/2 to 1 tsp cumin

In a saucepan, saute the onion and garlic in the oil until quite translucent, about 5 minutes. Add the soy sauce and hot sauce and cook another two minutes. Add the tomatoes, beans, 1 cup water, and herbs and spices. Turn the heat to high, and bring to a boil, stirring vigorously until the beans are well incorporated. Turn the heat to low and simmer 15-20 minutes, until the soup has reached the desired consistency. If you want a thinner soup, add more water.

Garnish with cheese, cilantro, baked tortilla strips, etc. If you have leftover spicy sauteed chicken, add that as well!

Serves 3-4.