Mexican Bean and Rice Soup

2 cans non-fat refried beans
3 cups vegetable broth (I use a can chicken broth and add water to make 3 cups)
1 1/2 cups frozen corn
1 1/2 cooked brown rice
1 1/2 cup mild salsa
1 can of diced green chili
1 can pinto beans, drained

Place beans and broth in pan and stir well to mix. brin to a boil, reduce heat, add remaining ingredients, cover and cook for about 10 minutes, stirring occasionally.

Hints: Add more broth for a thinner soup, if desired. Omit the rice and stir in some fat free tortilla chips, or just omit the rice for a delicious bean and corn soup.

(Submitted by Debbie Bozung)