6 slices bacon
4 slices sweet onions
2 (8 ounce) cans tomato juice
2 teaspoons salt
2 tablespoons vegetable oil
1 tablespoon dry mustard
4 (10 ounce) cans beef broth
1 large tomato, peeled and seeded
4 onions, sliced
1 large carrot, grated
1 1/2 teaspoons dried minced garlic
2 tablespoons dried oregano
2 teaspoons dry mustard
2 teaspoons balsamic vinegar
Place bacon in large, deep skillet. Cook over medium-high heat until evenly brown. Remove bacon, crumble and set aside.
Place onions and tomatoes in a large skillet over medium heat. Cook over medium heat, stirring occasionally, until onions are tender. Add enough water to cover all vegetables, stirring until just covered.
Add bacon, beans, tomato juice, salt, oil, vinegar, mustard and broth and mix together. Cover, reduce heat to low, and simmer 10 minutes.
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