1 medium onion, chopped
3 cloves of garlic, minced
1 tsp chili powder
1 tsp cumin
1 4.5-oz can diced green chiles
3 cups low-sodium black beans, cooked (2 cans)
2 large celery ribs, chopped
2 cups low-sodium chicken or vegetable broth
2 tsp Worchestershire sauce
1 15.5-oz can no-salt-added diced tomatoes
1 cup chopped fresh cilantro leaves
1 lime, cut into wedges
4 whole sprigs cilantro

1. Saute onion, garlic, cumin, and chili powder until edges of onion begin to brown.

2. Add next 7 ingredients and simmer covered for 15 minutes, stirring occasionally.

3. Remove 1 cup of soup mixture and purée in a blender or food processor.

4. return mixture to pot and continue to simmer for an additional 10 to 15 minutes.

5. Ladle into bowls and serve hot; garnish each serving with cilantro and a lime wedge.