Hearty Chili Soup

• 4 tsp. vegetable oil
• 4 cloves garlic, minced
• 2 onions, chopped
• 1 can (28 oz.) tomatoes, undrained
• 2 stalks celery, diced
• 2 carrots, diced
• 1 sweet green pepper, diced
• 1 Tbsp. chili powder
• 1 tsp. dried oregano
• 1 tsp. dried basil
• pinch of hot pepper flakes
• 1/4 tsp. salt
• 1/4 tsp. pepper
• 2 cans (19 oz.) chickpeas or kidney beans, undrained
• shredded Cheddar cheese

1. In Dutch oven, heat oil over medium heat; cook garlic and onions for 3 minutes.
2. Add tomatoes, mashing with fork.
3. Stir in tomatoes and one tomato can of water, celery, carrots, green pepper, chili powder, oregano, basil, hot pepper flakes, salt and pepper.
4. Stir in chickpeas and 1 chick can of water.
5. Bring to a boil; reduce heat, cover and simmer for 30 minutes.
6. Sprinkle shredded cheese on individual servings.

vegetable oil, garlic, onions, tomatoes, stalks celery, carrots, sweet green pepper, chili powder, oregano, basil, pepper, salt, pepper, chickpeas, cheddar cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=559783 (may not work)