Ingredients:

  • 1 pound (450g) dried 15 bean mix
  • 8 cups (1.9 liters) water, for soaking beans
  • 8 cups (1.9 liters) chicken broth
  • 2 cups (475ml) water, additional
  • 1 tablespoon olive oil (15ml)
  • 1 large onion, chopped
  • 2 carrots, peeled and diced
  • 2 celery stalks, diced
  • 2 cloves garlic, minced
  • 1 teaspoon dried thyme
  • 1 teaspoon dried oregano
  • 1/2 teaspoon smoked paprika
  • 1 bay leaf
  • 1 ham hock (about 1 pound/450g)
  • 1 (14.5 ounce/411g) can diced tomatoes, undrained
  • Salt and freshly ground black pepper, to taste
  • 1 tablespoon cider vinegar (15ml)

Instructions:

  1. Rinse beans, remove debris. Place in a large pot and cover with 8 cups of cold water. Soak for at least 8 hours or overnight. Drain and rinse the soaked beans.
  2. Heat olive oil in the stockpot over medium heat. Add onion, carrots, and celery. Sauté until softened, about 5-7 minutes. Add garlic, thyme, oregano, and smoked paprika. Cook for another minute until fragrant.
  3. Add the drained beans, chicken broth, additional water, ham hock (if using), diced tomatoes, and bay leaf to the pot.
  4. Bring to a boil, then reduce heat to low, cover, and simmer for 3-4 hours, or until beans are tender. Stir occasionally to prevent sticking.
  5. Remove the ham hock from the pot. Let it cool slightly, then shred the meat from the bone. Discard the bone and return the shredded meat to the soup. Skip if not using ham hock.
  6. Season the soup with salt and pepper to taste. Stir in cider vinegar. Remove bay leaf before serving. Enjoy this amazing 15 bean soup recipe!