Wash beans. Cover with water, add chopped green pepper and soak overnight. Drain and rinse beans and green pepper. Add to 6 quart sauce pan with broth onions, garlic, liquid smoke,, and vegetable stock concentrate. Simmer for 1 hour. Add seasonings, jalapeno, wine and continue to cook for anothe 1 1/2 hour. To thicken soup, remove 1 cup of beans from pot, mash and return to pot. Stir well. Cook until thick.

Notes:

Recipe By : Catherine Thompson, heavily modified from Pink Adobe Cookbook