Tiffany's Beat Pot Soup

Submitted by: Taba. She states: "I've seen recipes for Tiffany's Bean Pot Soup in many places, but this is the one I like best. It freezes well, so make the whole batch; it just doesn't turn out as good when I try to make a small batch."

Original source: Hot & Spicy & Meatless, Dave DeWitt, Mary Jane Wilan, Melisa T. Stock.

2 c dried pinto beans, cleaned
1/2 c diced bacon or bacon bits (only *real* bacon bits - not artificially flavored)
1 qt. water
1 22 oz. can tomato juice (I replace some with Spicy V-8)
4 cups vegetable stock
3 onions, chopped
3 cloves garlic, minced
3 Tbsp. chopped parsley
1/4 cup green bell pepper, chopped
2 serrano or jalapeno chiles, seeds and stems removed, chopped
4 Tbsp. brown sugar (I used 5 Tbsp.)
1 Tbsp. New Mexican red chile powder
1 tsp. salt
1 tsp. crushed bay leaves
1 tsp. oregano
1/2 tsp. ground cumin
1/2 tsp. crushed rosemary
1/2 tsp. celery seed
1/2 tsp. ground thyme
1/2 tsp. ground marjoram
1/2 tsp. basil
1/2 tsp. curry powder
4 whole cloves
1 cup dry sherry (normal sherry is better than cooking sherry)
1 cup chopped green onions for garnish

Soak the beans overnight and then drain. Add all the other ingredients except the sherry. Bring the mixture to a boil, then lower the heat to simmer and cook slowly for 2 to 3 hours, until beans are tender. Add the sherry just before serving.

Serve in large soup bowls, topped with the chopped green onions. Crusty bread or cornbread on the side.