Heat the olive oil over medium heat in a soup pot. Add the garlic and onions, and cook until the onion are translucent.
Add the cumin, and sauté a few more minutes.
Add the canned beans (do not drain), stock (or water) and the bay leaf.
Bring to a boil, reduce heat and simmer for 10-15 minutes.
Add the soy sauce and lemon juice and simmer 1 more minute.