1. Place all beans in water (cover with several extra inches of water) and soak overnight. 2. Place in large pot (with fresh water if desired) and boil until tender, 2-3+ hours 3. Drain and cool. 4. In a large stockpot, Sauté garlic, onions, carrots and peppers in oil for 10 minutes. 5. Add beans, tomatoes, V-8, cumin, chili powder, oregano, basil and bay leaves. 6. Cover and simmer gently for 1 hour. 7. Season with salt, pepper, tobasco sauce and balsamic vinegar.