Barbecue Bean Soup - cooking recipe

Ingredients

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

Preparation

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