Ingredients:

  • 1 pound (454g) dry 15-bean mix, rinsed
  • 8 cups (1.9L) water (plus more for soaking, if using)
  • 1 tablespoon (15ml) olive oil
  • 1 large yellow onion, chopped (approx. 1 cup)
  • 2 carrots, chopped (approx. ¾ cup)
  • 2 celery stalks, chopped (approx. ¾ cup)
  • 2 cloves garlic, minced (approx. 2 teaspoons)
  • 8 ounces (227g) smoked ham hock, or 1 cup chopped cooked ham, or bacon (about 6 slices), cooked and crumbled (optional)
  • 1 (14.5 ounce/411g) can diced tomatoes, undrained
  • 1 teaspoon dried thyme
  • 1 teaspoon dried oregano
  • ½ teaspoon smoked paprika
  • 1 bay leaf
  • Salt and freshly ground black pepper, to taste
  • Chopped fresh parsley (Optional)
  • Sour cream or plain Greek yogurt (Optional)
  • Hot sauce (Optional)

Instructions:

  1. Rinse the beans and place them in a large pot. Cover with plenty of water (at least 2 inches above the beans). Soak for at least 8 hours or overnight. Drain and rinse.
  2. Heat olive oil in the pot over medium heat. Add onion, carrots, and celery and sauté until softened, about 5-7 minutes. Add garlic and cook for 1 minute more, until fragrant.
  3. Add the drained beans, water, ham hock (or other meat, if using), diced tomatoes, 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.
  5. Remove the ham hock (if using). Shred the meat and return it to the soup. Discard the bay leaf. Taste and adjust seasoning as needed. If desired, partially mash some of the beans with the back of a spoon to thicken the soup.
  6. Ladle into bowls and garnish with fresh parsley, sour cream/yogurt, and hot sauce (if desired).