Ingredients:

  • 2 cups dried mixed beans (such as navy beans, pinto beans, and black beans), sorted and rinsed
  • 8 cups vegetable broth (or chicken broth for non-vegetarian version)
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 2 large carrots, diced
  • 2 celery stalks, diced
  • 1 medium potato, peeled and cubed
  • 1 bay leaf
  • 1 teaspoon dried thyme
  • 1 teaspoon smoked paprika
  • ½ teaspoon ground black pepper
  • ½ teaspoon salt (to taste)
  • 1 tablespoon olive oil
  • 1 tablespoon white vinegar (optional)
  • Fresh parsley, chopped (for garnish)

Instructions:

  1. Soak the beans (optional): For a quicker cooking time, soak the beans in cold water for at least 4 hours or overnight. Drain and rinse before using. If you skip this step, be prepared for a longer cooking time.
  2. Sauté the base: In a large pot or Dutch oven, heat the olive oil over medium heat. Add the diced onion, carrots, and celery. Sauté for about 5-7 minutes until the vegetables are softened and fragrant.
  3. Add garlic and spices: Stir in the minced garlic, smoked paprika, thyme, and black pepper. Sauté for another 1-2 minutes until the garlic is fragrant.
  4. Combine ingredients: Add the rinsed dried beans, vegetable broth, cubed potatoes, bay leaf, and salt to the pot. Stir everything together to combine.
  5. Cook the soup: Bring the mixture to a boil over medium-high heat. Once boiling, reduce heat to low and cover the pot. Let it simmer for about 1 hour, or until the beans are tender. Stir occasionally and adjust seasoning with salt if needed.
  6. Finish the soup: Once the beans are cooked, add the white vinegar for a bright finish (optional). Remove the bay leaf before serving.
  7. Serve: Ladle the soup into bowls and garnish with fresh chopped parsley. Serve warm.