Quick Black Bean Soup

• 1 Tbsp. olive oil
• 1 onion, chopped
• 2 (15 oz.) cans black beans, rinsed and drained
• 14 oz. can chicken broth
• 15 oz. can corn, drained
• 14 oz. can diced tomatoes with herbs
• 2 bay leaves
• 1/2 tsp. dried thyme leaves
• 1/2 tsp. dried basil leaves
• 1 tsp. balsamic vinegar
• 1/2 tsp. cumin

Cook onion in oil in a large soup pot. Open one can of beans, mash the beans using a fork, and scoop out of the can into the pot, along with the can of whole beans, drained corn, chicken broth, and tomatoes. Stir in seasonings. Cover pot and bring to a boil. Reduce heat to low and simmer the soup for 8-10 minutes, stirring frequently. Remove bay leaves and serve. Serves 4-6