Fifteen Bean Tureen

1 1/2 cups dried 15 bean mixture soaked overnight and drained
9 cups stock
1 tablespoon canola oil
1 large red onion, diced
1 large green or red bell pepper, seeded and diced
2 -3 garlic cloves, minced
1 14 oz. can stewed tomatoes
1 large red or white potato, dice (about 2 cups)
1/4 cup tomato paste
1 tablespoon Worcestershire sauce
1 tablespoon dried oregano
1 tablespoon chili powder
2 teaspoons ground cumin
1 teaspoon ground black pepper
1 teaspoon salt

In large saucepan, combine 15 bean mixture and stock and bring to a simmer
Cook about 1 1/2 hours, uncovered, over medium low heat until beans are tender
In another large saucepan, heat the oil, add onion, bell pepper and garlic and saute for about 5-7 minutes
Add onion and pepper mixture, stewed tomatoes, potato, Worcestershire sauce, tomato paste and seasoning and cook for about 30 minutes more over low heat
Remove from heat, cover and let stand 5-10 minutes before serving

Serve with warm baguette