1 cup dry navy beans
1 cup dry pinto beans
1 can chili beans (30 oz)
1/4 cup olive oil
2 eggplants
2 large yellow onions
6 cloves garlic
2 med zucchinis
1 large bell pepper
2 large cans crushed tomatoes
1 T "The Best Barbeque Sauce You'll Ever Taste"
1 tsp oregano
1 1/2 ground beef

Cover navy and pinto beans with 1 inch salted water and boil. Then simmer for 45 minutes. Replace water as needed. Add chili beans and cook. In large soup pot, heat oil. Coarsely chop each vegetable and add to oil. First eggplant, then onions, garlic, zucchini, peppers, barbeque sauce and tomatoes. Give each vegetable time to sauté. Stir till vegetables begin to brown. When vegetables are cooked down (about 30 mins.) season with oregano, salt and pepper. Add beef and cook till grey, then add beans. Lower heat to med-low and simmer for 2 hours. Stir occasionally. Add water to maintain soup consistency. Cover and let stand till room temperature. Add salt and pepper to taste.