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.