Pour kidney beans into a large pot. Cover with about 8+ cups of water. Add crushed garlic, bay leaves and olive oil. Bring to a boil, then simmer for about 2+ hours until beans are cooked, but not mushy. (If you take a bean out and blow on it, the skin will curl back a bit if it's cooked and done!)
Add chopped tomatoes, chopped onion, chili powder, cumin, oregano, salt and pepper. While this is simmering, cook the hamburger in a skillet (add salt and pepper, if desired). When hamburger is cooked through, add to the soup. Let simmer until the tomatoes are mostly dissolved (about 20 minutes or so).
When I serve this, I put a large bowl of frozen corn in the middle of the table, and that's what we use to cool the soup! It cooks the corn, cools the soup, and adds a yummy flavor to it! Sprinkle some shredded cheese on top, if you'd like. You can even eat this using tortilla chips instead of a spoon. Buen Provecho!