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Bean Tortilla Soup

Ingredients (Two Servings)

        1 can of refried beans, traditional style, Amy’s
        3 TB of chopped red onion
        ˝  stalk of celery, chopped
        2 TB sunflower oil
        ˝  of a vegetable bouillon cube
        1 tsp. cumin or Mexican seasoning
        1-2 tsp. juice of fresh lime
        2 cups water
        1 carrot, sliced
        1 fresh corn tortilla ripped into pieces

Preparation

        Cook chopped onions and celery in oil until onion is translucent. 
        
        Add 2 cups water to pot and add bouillon cube, seasoning, lime juice and refried beans.  
        
        Stir and bring to a simmer.  
        Cook on low for 4 min.  
        
        Lightly steam carrots.
        
        Pour soup into container and add carrots and corn tortilla pieces. 
        
        Lightly steam broccoli and carrots and add to top of soup for color and garnish.
        
        Refrigerate.
        
        Serving: Heat the desired amount in saucepan and serve hot.