INGREDIENTS

1. 1/2cupdried great northern beans
2. 1/2cupdried red kidney beans
3. 1/2cupdried black-eyed peas
4. 1/2cupdried black beans
5. 1/2cupdried garbanzo beans
6. 1/2cupolive oil
7. 3tablespoons mincedgarlic
8. 2 1/2cupsonions, diced
9. 2cupscarrots, diced
10. 1cupyellow peppers, diced
11. 1cupsweet red peppers, diced
12. 1cupgreen peppers, diced
13. 3cups canneddiced tomatoes
14. 2cupsV8 vegetable juice
15. 1cupvegetable stockor water
16. 1 1/2tablespoonschili powder
17. 1 1/2tablespoonscumin
18. 1tablespoonoregano
19. 1tablespoonbasil
20. 3bay leaves
21. 2tablespoonskosher salt
22. 1teaspoonpepper
23. 2tablespoonsTabasco sauce(not GF)
24. 2tablespoonsbalsamic vinegar

DIRECTIONS

1. Place all beans in water (cover with several extra inches of water) and soak overnight.
2. Place in large pot (with fresh water if desired) and boil until tender, 2-3+ hours.
3. Drain and cool.
4. In a large stockpot, Sauté garlic, onions, carrots and peppers in oil for 10 minutes.
5. Add beans, tomatoes, V-8, cumin, chili powder, oregano, basil and bay leaves.
6. Cover and simmer gently for 1 hour.
7. Season with salt, pepper, tobasco sauce and balsamic vinegar.