Jodi's Black Bean Soup

Soak beans overnight with about 1 tablespoon baking soda. Drain and rinse well. Combine beans, water, bouillon powder (or 2 vegetable bouillon cubes), juice from canned tomatoes, beer, rum (use dark rum for best results), one chopped onion, salt and 1 tablespoon chopped cilantro in large stockpot. Cook 2 hours over medium heat, or until beans are soft. Meanwhile, sauté 1 chopped onion, chopped bell peppers, carrots and celery in cooking spray. Set aside. Puree half of each of these mixtures, along with tomatoes. Add remaining ingredients and cook 15 - 30 more minutes. You may also need to add some vinegar (I use malt vinegar, but apple cider vinegar would also work).