Barbecue Bean Soup

• 3 c. chopped onion
• 3 cloves garlic, minced
• 1/4 c. vegetable oil
• 2 Tbsp. chili powder
• 2 Tbsp. ground cumin
• 2 (32 oz.) cans tomatoes, including the juice, chopped
• 3 (16 oz.) cans pink or pinto beans, drained and rinsed
• 2 (7 oz.) jars roasted red peppers, rinsed and chopped
• 3 1/2 c. beef stock (preferably homemade)
• 1 tsp. allspice
• 1/4 tsp. ground cloves
• 1/4 c. molasses
• 1 Tbsp. Tabasco sauce
• 2 tsp. cider vinegar

1. In a stock pot, cook the onion and garlic in oil over a moderate heat, stirring until soft.
2. Stir in the chili powder, cumin, allspice and cloves; simmer for a minute.
3. Add the tomatoes with their juice and everything else, except the vinegar.
4. Season with salt and pepper to taste.
5. Simmer, partially covered, stirring occasionally for 1 1/2 hours.
6. Stir in the vinegar and simmer until heated through.

onion, garlic, vegetable oil, chili powder, ground cumin, tomatoes, pink, red peppers, beef stock, allspice, ground cloves, molasses, tabasco sauce, cider vinegar

Taken from www.cookbooks.com/Recipe-Details.aspx?id=441606 (may not work)