Speedy Black Bean Soup

INGREDIENTS

1 tsp olive oil
¾ cup chopped onions
2 cans (15 oz each) black beans
1 can (14 ½ oz) chicken broth
1 can (15 ¼ oz) corn kernels, drained
1 can (14 1/2) oz) crushed tomatoes
3 bay leaves
1 tsp bottled minced garlic OR 1 clove minced
1 tsp dried thyme
1 tsp balsamic vinegar
½ tsp ground cumin

DIRECTIONS

1. Heat the oil in a 4 ½ quart soup pot over medium heat. Add onions and cook until slightly brown, stirring occasionally.
2. Meanwhile pour 1 can of beans and their liquid into a bowl using the back of a serving size spoon, mash the beans against the sides and bottom of the bowl until the beans are broken up and pasty.
3. Raise the heat under the pot to high and add the chicken broth, mashed beans, and the can of whole beans and its liquid. Stir well. Drain the corn and add it to the pot, then add the tomatoes, bay leaves, garlic, thyme, vinegar, and cumin. Cover the pot and bring the soup to a boil.
4. Reduce the heat to low and simmer to let the flavors blend, 8 minutes, stirring often to prevent sticking. Remove from heat and serve.