Tomato Bean Soup

olive oil 1 leek, sliced (or one small very thinly sliced onion)
1 clove crushed or finely diced garlic
1 can tomato soup, and 1 same-sized can water
1 can black beans, lightly drained
1 1/2 tsp dried basil
1 tsp dried oregano
1/2 tsp black pepper
dash cayenne (optional)

In saucepan, lighly cover the bottom of pan with olive oil. Bring to low-medium heat. Saute leek and garlic until browned and transparent. Add in the can of tomato soup, then the can of water. (note: do not use milk for this recipe. It's terrible.) Bring to a simmer, not a boil. Add in the can of black beans, only lightly drained (not only is the extra liquid desirable, but there is a lot of flavor in the juice in which it's been marinating). Add the basil, oregano, black pepper, and cayenne. Simmer for five minutes. Serve in pretty blue bowls, if you have them.