Tex-Mex Black Bean Soup

My hubby comes from Southern California- tex-mex to him is a way of life! I serve these with simple Jiffy mini corn bread muffins. 

Tex-Mex black bean soup

1 T olive oil
1 medium nion, chopped
1 green bell pepper, cut into 1/4 inch pieces (OR...use a pablano pepper)
Salt and pepper to taste
1 T chopped chipolte in adobo sauce (or 2t. mexican chili powder if you prefer)
1 15-oz. can black beans, drained and rinsed
1 15-oz. can black refried beans
2 cups low-sodium vegetable broth
Garnishes: diced avocado, fresh salsa, lowfat sour cream, fresh cilantro, diced white onion.

Heat the oil in a large pot or Dutch oven over medium heat. Add the onions and peppers, season with salt and pepper. Stir until softened. Add the chipolte and adobo sauce. Stir in the beans (both kinds) and vegetable broth and bring to a boil. Reduce heat and simmer for 2 minutes.
Divide into 4 bowls and garnish as desired.