In a kettle cook the onion and the garlic in the oil over moderate heat, stirring, until the onion is softened, stir in the chili powder, the cumin, the allspice, and the cloves, and simmer the mixture for 1 minute. Add the tomatoes with the juice, the beans, the roasted peppers, the broth, the molasses, the Tabasco, and salt and pepper to taste and simmer the soup, covered partially and stirring occasionally, for 1 1/2 hours. Stir the vinegar into the soup and simmer the soup until it is heated through. The soup may be made 2 days in advance, cooled completely, uncovered, and kept covered and chilled. Reheat the soup and ladle it into thermoses. Makes about 13 cups, serving 8. Gourmet February 1993
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|Serving Size: 1 Serving (7345g)|
|Recipe Makes: 1 servings|
|Calories from Fat: 675 (39%)|
|Amt Per Serving||% DV|
|Total Fat 75g||100 %|
|Saturated Fat 18.6g||93 %|
|Monounsaturated Fat 39.3g|
|Polyunsanturated Fat 13.8g|
|Cholesterol 0mg||0 %|
|Sodium 44142mg||1522 %|
|Potassium 9401.4mg||247 %|
|Total Carbohydrate 106g||31 %|
|Dietary Fiber 16.9g||68 %|
|Sugars, other 89.1g|
|Protein 165.8g||237 %|
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Calories per serving: 1741
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