Instructions: 1. In 4-quart saucepan over medium-high heat, cook beef, onion and garlic until beef is browned and onion is tender, stirring to separate meat. Spoon off fat.

2. Stir in beans, undrained tomatoes, soup, water, chili powder, cumin, pepper and bay leaf. Heat to boiling. Reduce heat to low. Cover; cook 15 minutes to blend flavors, stirring occasionally. Remove bay leaf. Ladle soup into bowls and enjoy.

(You may serve this topped with sour cream and some shredded cheddar cheese and even some sliced olives to make it into more of a main dish.)

This makes about 5 cups worth

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