2 tablespoons extra virgin olive oil
2 tablespoons tomato paste
1 large onion, diced
1 carrot, diced
Salt and freshly ground black pepper
4 cups roasted canned tomato salsa
1 cup diced tomatoes
½ teaspoon dried basil
1 cup vegetable stock
1 teaspoon sugar (if needed)
1 15- ounce can garbanzo beans, drained and rinsed
1 15-ounce can pinto beans, drained and rinsed
1 15-ounce black beans, drained and rinsed
Put the oil in a large, deep saucepan over medium heat. When hot, add the tomato paste and let it cook for 1 minute. Add the onion and carrot; sprinkle with salt and pepper and cook until the onion begins to soften, about 5 minutes.
Add the salsa, basil and stock and cook, stirring occasionally, 10-15 minutes. Add beans and continue to cook for another 5-10 minutes.