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Ingredients:
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2 tsp minced garlic
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1/2 cups onions, chopped
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2 small carrots, peeled and chopped
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2 small celery stalks, chopped
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14 oz can black beans. drained and rinsed
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14 oz cooked lentils. drained and rinsed
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14 oz can diced tomatoes
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4.5 oz can diced green chilies
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1 tsp chili powder
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1/2 tsp ground cumin
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1/2 tsp red pepper flakes
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1/2 tsp table salt
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1/2 tsp black pepper
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4 cups fat free chicken broth
Directions:
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Spray a large pot and heat over medium high heat. Add garlic and saute for one minute.
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Add chopped onions, carrots and celery and continue to saute until veggies are tender, about 5 minutes
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Add the remaining ingredients, stir and cover. Bring to a boil and simmer for 20 minutes.
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Using a blender, blend the soup until your desired consistency. I like to leave it a little chunky.
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Suggested Serving: Serve with plain fat free greek yogurt, salsa, shredded cheese and a squeeze of lime.
