Ingredients:

  • 1 pound (450g) dried mixed beans (navy, pinto, kidney, Great Northern)
  • 8 cups (2 liters) water
  • 2 tablespoons (30ml) olive oil
  • 1 large onion, chopped (approx. 1 cup)
  • 2 carrots, chopped (approx. 1 cup)
  • 2 celery stalks, chopped (approx. 1 cup)
  • 2 cloves garlic, minced
  • 1 smoked ham hock (about 1 pound/450g) OR 6 slices thick-cut bacon, diced
  • 8 cups (2 liters) chicken broth (low sodium preferred)
  • 1 teaspoon dried thyme
  • 1 teaspoon dried marjoram
  • 1 bay leaf
  • Salt and freshly ground black pepper to taste
  • 1 (14.5 ounce/411g) can diced tomatoes, undrained (optional)
  • 1/2 cup chopped fresh parsley, for garnish (optional)

Instructions:

  1. Place the sorted and rinsed beans in a large pot and cover with 8 cups of water. Soak overnight (at least 8 hours) or use the quick-soak method (boil for 2 minutes, then let stand for 1 hour). Drain and rinse.
  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. If using ham hock, add it to the pot. If using bacon, cook the bacon until crispy in the pot, then remove and set aside, reserving the bacon fat in the pot.
  4. Add the drained beans, chicken broth, thyme, marjoram, bay leaf, and diced tomatoes (if using) to the pot. Bring to a boil, then reduce heat to low, cover, and simmer.
  5. Simmer for 2-3 hours, or until the beans are tender. Stir occasionally, adding more broth if needed to maintain desired consistency.
  6. If using a ham hock, remove it from the pot. Let it cool slightly, then shred the meat from the bone and return the shredded meat to the soup. Discard the bone and skin.
  7. Season with salt and pepper to taste. Ladle into bowls, garnish with fresh parsley (if using), and top with crumbled cooked bacon (if using).