Ingredients
- ½ cup dry Great Northern beans
- ½ cup dry red kidney beans
- ½ cup dry black beans
- ½ cup dry garbanzo beans
- ½ cup olive oil
- 3 tablespoons minced garlic
- 2½ cups diced onion
- 2 cups diced carrot
- 1 cup diced yellow pepper
- 1 cup diced red sweet pepper
- 1 cup diced green pepper
- 3 cups canned diced tomato
- 2 cups V-8 juice
- 1 cup vegetable stock or water
- 1½ tablespoons chili powder
- 1½ tablespoons cumin
- 1 tablespoon oregano
- 1 tablespoon basil
- 3 bay leaves
- 2 tablespoons kosher salt
- 1 teaspoon pepper
- 2 tablespoons Tobasco sauce
- 2 tablespoons balsamic vinegar
Instructions
- Place all beans in water and soak overnight. Place in large pot and boil until tender. Drain and cool.
- In a large stockpot, add oil. Sauté garlic, onions, carrots and peppers for 10 minutes. Add vegetable stock, beans, tomatoes, V-8, cumin, chili powder, oregano, basil and bay leaves.
- Cover and simmer gently for 1 hour.
- Season with salt, pepper, Tobasco sauce and balsamic vinegar.