Katie,
I'm sorry I was not clear - this recipe is from another site. He mentions the challenge of your favorite "easy" soup.
Speedy Black Bean Soup
Campagne
I will accept your challenge, if you promise not to laugh, or dismiss my submission out of hand. This only takes 20 minutes, start to finish, mostly canned ingredients. I lifted this from the local rag about two years ago, my wife and I love it, shared it with my neighbors, and they too are now true believers.
Speedy Black Bean Soup
1 tsp olive oil
1/2 cup chopped onion
2 15oz cans black beans
1 15oz can chicken broth
1 cup frozen corn kernels
1 15oz can mexican style stewed tomatoes
1 tsp bottled minced garlic
3 bay leaves
1 tsp dried thyme
1 tsp balsamic vinegar
1/2 tsp ground cumin
Optional Toppings
Sour cream, or mexican crema; grated cheddar cheese
In a 4 1/2 qt dutch oven, or soup pot, cook coursely chopped onion in oil until slightly brown.
Raise heat to high, add both cans of beans with their liquid, chicken broth. With the back of a spoon, smash some of the beans
against the side of the pot to break them up. Stir well. Add the corn, tomatoes with their juice, bay leaves, garlic, thyme, vinegar and cumin. Cover the pot, and bring to boil. Reduce heat to low, and let flavors blend about 8 minutes, stirring often to prevent sticking. Remove bay leaves and serve.