Cuban Black Bean Soup

1 pound dried black beans, sorted and rinsed
1 tablespoons olive oil
1 large onion, chopped
3 garlic cloves, minced
3 cups vegetable broth
3 cups water
1/4 cup dark rum
1 1/2 teaspoons ground cumin
1 1/2 teaspoons dried oregano leaves
1 teaspoon chipotle chili powder
2 teaspoons salt
1 large tomato, chopped

1. Soak beans overnight in enough water to cover the beans. The next day, drain the beans and set aside
2. Heat the oil in a large stock pot over medium high heat. Add and saute the onion until slightly tender. Add the garlic and cook until fragrant.
3. Stir in the broth, water, rum, cumin, oregano, chipotle chili powder and salt. Cover and simmer for 2 hours stirring occasionally until beans are tender.
4. Stir in the tomato and simmer uncovered for an additional 10 minutes.

Serves 8, 1 cup servings. 163 calories, 2 grams of fat and 24 grams for fiber