Speedy Black Bean Soup

My "sister" needs this post up today so...here it is!  A simple quick soup that tastes darn good for how quickly it comes together.  Of course, it's better the next day but when isn't that the case?!?  Serve with tortilla chips (crush them in your bowl) and shredded Mexican cheese! 

SPEEDY BLACK BEAN SOUP - 3 or 4 quart pot

1 tsp olive oil                            Heat oil.  Add onions and cook til just beginning to
3/4 cup chopped onions          brown, stirring occasionally.  

2 cans (~15 oz each) black beans, with liquid          Add one can of beans and
1 can (14 1/2 oz) chicken broth (I use low-sodium)            MASH.  Raise heat
1 can corn kernels, drained                                     to high, add broth and whole
1 can (14 1/2 oz) Mexican-style stewed tomatoes                beans.  Stir well.
2-3 bay leaves                                                         Add corn, then remaining
1 tsp minced garlic                                                 ingredients.  Cover and bring
1 tsp balsamic vinegar                                           to boil.  Reduce heat to low and
1/2 tsp ground cumin                                           simmer to let flavors blend (8-10
                                                                            minutes) stirring often to prevent
                                                                                              sticking.

This recipe is one of those I-need-to-warm-up-right-now soups.  Also, it's easily made "hotter" by using different tomato blends or just add your own touch!