Mexican bean soup with tomato juice

First we take the red beans and soak them in water overnight. In the morning, we take it out of the water, decant the excess and place it in a pre-cooked meat broth (it can be beef, pork, at your discretion). Here we also add tomato paste and Chili sauce. Then finely chop the onion and garlic and fry them in a small amount of vegetable oil. Next, take the chili pepper and chop it finely, cut the sweet pepper into small cubes and fry it too. Add the resulting roast to the meat broth, let it boil and cook for 25-30 minutes. After that, add the tomato juice and let the soup boil for another 3-5 minutes. After this time, remove the soup from the fire. When it cools down a little, grind it in a blender. The soup-puree is ready!