Smoky Fire-Roasted Tomato and Bean Soup

1 tbsp extra-virgin olive oil
2 large carrots, peeled and diced
2 stalks celery, diced
1 medium onion, peeled and diced
2 garlic cloves, minced
1 cup rinsed dry farro, spelt, or pot barley
2 Bay Leaves
2 tsp chili powder
1 tsp ground cumin
28 oz can diced fire-roasted tomatoes, including liquid
7 cups water, or combination of vegetable broth, dairy free if desired, and water
14 oz can black, pinto, or red kidney beans, rinsed and drained
7.9 oz can diced green chilies
Juice from 1 lime, to taste
salt and pepper to taste Optional
Garnishes of cilantro, avocado, and dollops of crema or sour cream Optional

In large saucepan, add oil, carrots, celery, and onion. Sauté over medium heat until softened but not browned, about 10 minutes. Add garlic, farro (or spelt or barley), bay leaves, chili powder, and cumin. Stir to coat. Stir in tomatoes and water (or broth with water) and bring to a gentle boil. Cover and cook over medium-low heat for 30 to 40 minutes, or until grain is tender. Stir in beans and chilies and heat through. Add lime juice. Season with salt and pepper, to taste (if using).
Remove bay leaves before serving. Ladle soup into bowls and top with garnishes of choice

Per 1 cup: 165 calories; 7 g protein; 2 g total fat (0 g sat. fat); 32 g total carbohydrates (4 g sugars, 8 g fiber); 63 mg sodium