Mexican Bean and Rice Soup (vegetarian, low fat, high fiber)

• 2  (16-ounce) cans non-fat refried beans
• 3 cups veggie broth
• 1 cup corn 1 cup cooked brown rice
• 1 cup mild salsa

1. Place the beans and broth into a pot and stir well to mix.  
2. Bring to a boil, reduce heat, add remaining ingredients, cover and cook for about 10 minutes, stirring occasionally.

Additional Ideas:

• Add more vegetable 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.