32 ounces tomato juice (sauce)
1 - 6 ounce can tomato paste
1 medium onion finely chopped
1 tablespoon dried Oregano
1 tablespoon dried Sage
1 tablespoon dried Rosemary
1 tablespoon Garlic powder
1 small can Chick peas (drained)
1 small can Red Kidney beans (drained)
1 small can Black beans (drained)
1 small can White beans (drained)
1 small can Lima beans (drained)
1 small can Pinto beans (drained)
1 small can Lentils (drained)
1 small can Navy beans (drained)
How To Make It
In a large pot, brown the chopped onions. Add in the tomato sauce and paste. Stir and blend together for 5 minutes.
Stir in the Oregano, Sage, Rosemary, and Garlic powder. Cook 3 minutes.
Stir in all the beans one can at a time. Turn heat to simmer and cover.
Allow to cook 3 hours, stirring every 30 minutes.
Depending on how it cooks, you may need to add water occasionally.