Print Ingredients 1/2 cup dry Great Northern beans 1/2 cup dry Red Kidney beans 1/2 cup dry 1/2 cup dry Black beans 1/2 cup dry Garbanzo beans 1/2 cup olive oil 3 tablespoons minced garlic 2-1/2 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 1-1/2 tablespoons chili powder 1-1/2 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 Directions 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.