3 15 oz cans of red beans
2 cups tomato juice

heat oil in soup pot. add the onion, carrot, celery, chili powder, cumin and salt. cook 10 minutes, stirring every few minutes. add the vinegar, bell pepper, garlic and beans. stir and cook for 5 minutes. add tomato juice and lower heat to low. cook 20 minutes, stirring every five.