Cuban Black Bean Soup

2 tablespoons olive oil
1 large onion, chopped
3 cloves garlic, finely chopped
1 lb dried black beans, rinsed
4 strips Morningstar bacon, cooked and chopped in small pieces
1/2 cup chopped Lightlife Deli Slices Ham
3 cups low sodium vegetable broth
3 cups water
1/4 cup dark rum
1 1/2 teaspoons ground cumin
1 1/2 teaspoons dried oregano leaves
1 medium green bell pepper, chopped
1 large tomato, chopped
Chopped cilantro to top

1. In a 4 qt Dutch oven, heat oil over medium heat. Cook 1 cup chopped onion and garlic in oil about 4 minutes or until onion is tender.
2. Stir in remaining ingredients except the cilantro; heat to boiling. Boil about 2 minutes; reduce heat. Cover and simmer about 2 hours or until beans are tender.
3. Serve soup topped with cilantro.
8 servings. 193 calories per serving.
*served with whole wheat rolls made in previous Blog