Speedy Black Bean Soup

Recipe Directions

1 teaspoon olive oil
1 cup chopped onion
2 cans (15 ounces each) black beans
1 teaspoon chopped garlic, fresh or jarred
1 can (14 1/2 ounces) vegetable broth*
1 can (14 1/2 ounces) chopped tomatoes with green chilies*
1 teaspoon dried thyme
3 bay leaves
1/2 teaspoon cumin powder
1 teaspoon balsamic vinegar
2 cups frozen corn kernels**
Optional garnish ideas: Grated cheddar cheese, sour cream, minced cilantro, crumbled tortilla chips

1. Heat oil in 4-quart or larger soup pot on medium. Peel and chop onions, add to pot. Cook until slightly brown, about 3 minutes, stirring occasionally.
2. Meanwhile, pour 1 can beans and juice in a 2-cup bowl. Use the back of a serving-size spoon to mash beans against sides and bottom of bowl broken up and pasty. Set aside.
3. Add garlic to soup and cook 1 minute. Raise heat to high, add chicken broth, mashed beans, and remaining can of beans with juice. Stir well. Add all remaining ingredients except garnish. Cover, and bring to a boil. Reduce heat to low, and simmer to blend flavors, about 5 to 10 minutes, stirring often to prevent sticking.

* Cooking Notes

Chicken broth can be used.

Many varieties of canned tomatoes with green chilies exist. Any will work. Use all juices in soup.

Can substitute 1 can (15 ounces) yellow corn, drained.