Soup Factory's Vegetarian Chili

Ingredients

 * 1) 1/2  	 cup  dried great northern beans
 * 2) 1/2 	cup dried red kidney beans
 * 3) 1/2 	cup dried black-eyed peas
 * 4) 1/2 	cup dried black beans
 * 5) 1/2 	cup dried garbanzo beans
 * 6) 1/2 	cup olive oil
 * 7) 3 	tablespoons minced garlic
 * 8) 2 1/2 	cups onions, diced
 * 9) 2 	cups carrots, diced
 * 10) 1 	cup yellow peppers, diced
 * 11) 1 	cup sweet red peppers, diced
 * 12) 1 	cup green peppers, diced
 * 13) 3 	cups canned diced tomatoes
 * 14) 2 	cups V-8 juice
 * 15) 1 	cup vegetable stock or water
 * 16) 1 1/2 	tablespoons chili powder
 * 17) 1 1/2 	tablespoons cumin
 * 18) 1 	tablespoon oregano
 * 19) 1 	tablespoon basil
 * 20) 3 	bay leaves
 * 21) 2 	tablespoons kosher salt
 * 22) 1 	teaspoon pepper
 * 23) 2 	tablespoons Tabasco sauce
 * 24) 2  	tablespoons  balsamic 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.