Chili Bean-Vegetable Soup

1/2 lb. lean ground beef, crumbled
1/2 cup chopped celery
1 cup chopped onion
3/4 cup chopped carrots
3/4 cup chopped red bell pepper
1 cloves garlic, finely minced
1/2 package Lawry's Taco Seasoning
1 can pinto beans, undrained
1 can red kidney beans, undrained
1 can diced tomatoes, undrained
2 cups baby spinach (you may wish to chop and remove long stems)
1/4 cup chopped cilanto
1 + cup Swanson chicken Broth, 99% Fat Free

Garnishes can include grated cheese, low-fat sour cream, or yogurt.

Brown ground beef over high heat. Drain any fat. Add celery, onion, garlic, carrots, bell pepper and cook until vegetables are wilted and onions are transparent. Stir in Taco seasoning mix.
Stir in undrained beans and tomatoes. When soup comes to boil, add spinach and cilanto. Add chicken broth to desired consistency. Reduce hear. Simmer, covered, for 30 to 45 minutes.

Serving Size: makes approximately 6, 1 1/2 cup servings

Number of Servings: 6

Recipe submitted by SparkPeople user BEACHBETH.