Heat the oil in soup pot and add the following, cook 15 minutes over medium heat until the onions are soft
¼ c olive oil
2 c chopped onions
1 c chopped carrots
2 c chopped assorted bell peppers
2 tsp salt

Add the following and cook 5 mins more:
2 TBSP chopped garlic
2 chopped, seeded jalapeno peppers (or substitute with other chilli to taste)
½ tsp crushed red pepper flakes
1 TSBP toasted cumin seeds, ground OR 4tsp ground cumin, toasted briefly in a dry pan
Optional: 1 Chipotle in Adobo, chopped

Stir in the following and simmer about 45 mins:
1 can (28 oz) plum tomatoes, roughly chopped, juice included
3 (16 oz) cans beans: 1 each red kidney, cannellini, black beans, rinsed and drained OR an equal amount of home-cooked beans (start with about 1 ½ c dried beans
1 c tomato juice

Serve garnished with finely chopped red onions and chopped fresh cilantro