Speedy Black Bean Soup

By cndoyle87

Ingredients

• 1 tsp. olive oil
• 1 medium onion (or about 1/2 c. chopped)
• 2 (15-oz.) cans black beans
• 1 (14 1/2 oz.) can fat-free chicken broth
• 1 c. frozen corn kernels
• 1 (14 1/2 oz.) can Mexican style stewed tomatoes, or diced tomatoes seasoned with jalapeno peppers
• 3 bay leaves
• 1 tsp. bottled minced garlic
• 1 tsp. dried thyme
• 1 tsp. balsamic vinegar
• 1/2 tsp. ground cumin
• reduced fat sour cream, optional topping
• already-shredded cheddar cheese, optional topping

Preparation

Step 1

Heat the oil in a 4 1/2-quart Dutch oven or soup pot over medium-high heat. Peel and coarsely chop the onion, adding it to the pot as you chop. Stir and cook 2 minutes, or until the onion is slightly brown. Raise the heat to high, and add both cans of beans with their liquid and the chicken broth. Stir well. With the back of a spoon, smash some of the beans against the side of the pot to break them up. Stir well. Add the corn, tomatoes (with their juice), bay leaves, garlic, thyme, vinegar and cumin. Cover the pot, and bring the soup to a boil. Reduce the heat to low, and simmer to let the flavors blend, about 8 minutes, stirring often to prevent sticking. Remove the soup from the heat. Remove the bay leaves, and serve.