1 tsp. olive oil
1 med. white Onion (finely chopped)
2 ? (15oz) cans black beans (if you prefer more heat, use: Southwestern black beans w/ jalape?o -or- Southwestern black beans w/ Cumin & Chili Spices)
2 ? (14.5oz) cans diced tomatoes, Mexican style
(? pound) frozen corn kernels
3 bay leaves
1 tsp. bottled minced garlic
1 tsp. dried thyme
? tsp. ground cumin
1 tsp. cumin seeds
1 tsp. coriander
1 tsp oregano
2 tbsp. chili powder (more or less, depending on your taste)
2 tbsp. granulated chicken bouillon
1 tsp. balsamic vinegar
(1 pound) ground beef


1) Brown beef, set aside
2) Heat olive oil in 4? quart soup pot over medium high heat. Add chopped onion; stir until onion is slightly brown.
3) Raise heat to high. Add both cans of tomatoes (incl. liquid), and both cans of beans (incl. liquid).
4) Add beef, corn, chicken bouillon, bay leaves, garlic, thyme, vinegar, cumin, cumin seeds, coriander, oregano, chili powder.
5) Cover pot; bring to a boil (stirring often).
6) Reduce heat to low, and simmer for 10 minutes (stirring often).
7) Remove bay leaves and serve. If you have the time, let simmer for an hour or two, to allow the flavors to meld.