Add black beans, corn, crushed tomatoes and ¾ cup water. Bring to a simmer and cook 8 to 10 minutes, until vegetables are tender and chili has thickened. Season with salt and pepper to taste.
Once beans are cooked through and tender, remove bay leaf from soup; season with salt to taste. If desired, adjust other seasonings to taste at this point. Serve hot, garnished with fresh parsley or a ...