Brazilian Black Bean Soup ~ hopefully it will help me get over this cold.

Ingredients: (Makes 4-6 servings)

• 1 red onion, chopped
• 2 cloves garlic, minced
• 1 can of black beans (29 ounces - I used 14 ounces)
• 1 can of vegetable broth (14.5 ounces)
• 1 tablespoon of Chili Powder
• 2 teaspoons of cumin
• 2 tablespoons of chopped cilantro
• 2 tablespoons of rum or sherry (optional - I didn’t use any) 

1. Heat 1 tablespoon oil in 3 quart saucepot. Cook and stir onion and garlic for 3 minutes or just until tender. Stir in 1.5 cups water water and remaining ingredients except rum. Heat to boiling. Reduce heat to medium-low. Cook, partially covered, 20 minutes or until flavors are blended, stirring occasionally.
2. Ladle about half of soup into blender or food processor. Process on low speed until mixture is smooth. Return to sauce pot. I would not suggest doing this UNLESS you have a towel to cover the top of the blender because let me tell you, one scolded hand later and soup all over the counter and floor ~ this is not a good IDEA. Stir in rum. Cook over medium-low heat 3 minutes or until heated through and flavors are blended. Garnish with lime slices, minced onion, or cilantro, if desired. 
3. Heat up a bag of Uncle Ben’s 90 second rice to add to the bottom of the soup bowl. This is what I added to the bottom of my bowl. If you’re not vegan, you can add some grated cheddar cheese to the top of the soup.