Title: Tex-Mex Pinto Soup
Categories: Veg03
Yield: 6 servings

1 tb Olive oil
1/2 c Onion; chopped
1 tb Garlic; minced
1 lg Jalapeno; (optional), minced
1/2 ts Ground cumin
5 c Water
1 7 oz pkg Fantastic Foods
-Instant Refried
; Beans
Salt to taste; ( 1 to 1 1/ 2
-tsp)
1 15 oz can corn kernels;
-drained
1/4 c Minced fresh cilantro

Heat oil in a large saucepan. Saute onions, garlic, jalapeno, and cumin for
1 minute, stirring frequently. Add water and bring to a boil. Whisk in the
bean flakes (use a whisk or they will lump up) and salt to taste. Cover,
reduce heat, and simmer for 5 minutes. Stir in the corn and cook,
uncovered, until heated through, about 1-2 minutes. Stir in cilantro just
before serving.

Recipe by: Adapted from Lorna Sass' Short Cut Vegetarian

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