* 1/4 cup finely chopped onion
* 1/4 cup finely chopped celery
* 2 16-ounce cans no-fat black or pinto refried beans
* 2 1/2 cups vegetable broth or water
* 2 cups frozen corn kernels
* 1/3 cup mild salsa
* 1/2 teaspoon ground cumin
* chopped cilantro for garnish (optional)
Place the onion and celery in a medium saucepan with 1/4 cup vegetable broth. Cook, stirring occasionally, until onion and celery are tender. Add remaining ingredients except cilantro, mix well and cook over very low heat for 10 minutes. Garnish with cilantro, if desired.
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