Speedy Black Bean Soup.

So at this point in my pregnancy I am hungry all the time.  I've noticed that I feel the best lately when I get enough protein, so we've been eating a lot of bean based dishes, mostly because they are quick and healthy. This bean soup is one of our favorites. 

Speedy Black Bean Soup from Desperation Dinners

Ingredients

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 or chicken 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 (I used 2 ears of fresh corn)

Optional garnish ideas: Grated cheddar cheese, sour cream, minced cilantro, crumbled tortilla chips

Directions

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.

Linking up to Tatertots and Jello.