Ingredients:

  • 1 pound (450g) 15-bean mix, rinsed
  • 8 cups (1.9 liters) water, plus extra for soaking (if needed)
  • 1 tablespoon (15ml) olive oil
  • 1 large onion, chopped (approx. 1 cup, 150g)
  • 2 carrots, chopped (approx. 1 cup, 150g)
  • 2 celery stalks, chopped (approx. 1 cup, 150g)
  • 2 cloves garlic, minced (approx. 2 teaspoons, 10g)
  • 1 smoked ham hock (approx. 1 pound/450g) OR 6 slices bacon, diced
  • 1 teaspoon (5ml) dried thyme
  • 1 teaspoon (5ml) dried oregano
  • ½ teaspoon (2.5ml) smoked paprika
  • 1 bay leaf
  • Salt and freshly ground black pepper to taste
  • 2 tablespoons (30ml) apple cider vinegar (or red wine vinegar)

Instructions:

  1. Rinse the beans and soak them in a large bowl of water overnight (at least 8 hours). Alternatively, use the quick-soak method: bring the beans to a boil in a large pot, then remove from heat, cover, and let stand for 1 hour. Drain and rinse the soaked beans.
  2. Heat olive oil in the stockpot over medium heat. Add onion, carrots, and celery and sauté until softened, about 5-7 minutes. Add garlic and cook for another minute until fragrant.
  3. Add the drained beans, ham hock (or diced bacon), water, thyme, oregano, smoked paprika, and bay leaf to the pot. Season with salt and pepper.
  4. Bring the soup to a boil, then reduce heat to low, cover, and simmer for 2-3 hours, or until the beans are tender. Stir occasionally to prevent sticking. If using a ham hock, remove it after 2 hours, shred the meat, and return it to the pot. If using bacon, it will render fat into the soup.
  5. Remove the bay leaf. Stir in the apple cider vinegar. Taste and adjust seasoning as needed.
  6. Ladle the soup into bowls and serve hot.