2 Anaheim peppers, diced (or 2 cans diced green chilies)
4 cups veggie broth
6 cups cooked white beans (1 lb dried or 4 cans)
16 oz green salsa
1 TBS ground cumin
2 cups vegetarian refried beans (or 1 can)
1 cup shredded Mexican cheese blend
2 TBS fresh parsley, minced
Instructions
Combine onion and olive oil in a large dutch oven. Saute over medium heat until the onion is translucent, 3-5 minutes. Add the garlic and peppers. Saute another 2-3 minutes.
Mix in broth, white beans, salsa and refried beans. Bring to a boil and simmer for 20 minutes.