It's Officially Cold. Need Soup?

The 10 year old loves this. I whipped up a batch on Sunday. Personally, I thought it could have used more veggies and had decided to take half the recipe and add another can of tomatoes with some carrots, cauliflower and cabbage. Unfortunately, there's not enough left...

Mexican Bean and Lentil Soup

POINTS® Value: 3
Servings: 17
Level of Difficulty: Easy
Course: soups

This makes approximately 17 - 1C servings. If preparing ahead, do not add the final 4 ingredients and freeze in portions. When ready to serve, simply re-heat desired portion and add coriander, lemon juice, s&p prior to serving

Ingredients
2 tsp olive oil
1 cup onion(s), chopped
2 garlic clove(s), minced
2 Tbsp chili powder
28 oz canned tomatoes
3/4 cup dry pink lentils
6 cup Low Sodium Chicken Broth
2 cup water
19 oz canned garbanzo beans, drained and rinsed
19 oz canned kidney beans, drained and rinsed
19 oz canned black beans, drained and rinsed
1 Tbsp cilantro, fresh
1 tsp fresh lemon juice
1/2 tsp sea salt
1/4 tsp black pepper

Instructions
1. Heat oil over med. heat; cook onions, garlic, chili powder, stirring occ. until softened.
2. Add tomatoes, vegetable stock, water and lentils. Bring to a boil
3. Reduce heat to med-low and simmer until lentils are soft (approx 20 mins.)
4. Add beans and cook (approx. 15 min) - This is the bake ahead stage where you can freeze portions.
5. Stir in Cilantro, lemon juice, salt and pepper.