Ingredients:

  • 1 pound (450g) dried mixed beans (navy, kidney, pinto, great northern), rinsed and picked over
  • 8 cups (1.9 liters) low-sodium chicken broth or vegetable broth
  • 1 large onion, chopped (about 1 cup)
  • 2 carrots, peeled and chopped (about 1 cup)
  • 2 celery stalks, chopped (about 1 cup)
  • 2 cloves garlic, minced
  • 1 teaspoon dried thyme
  • 1/2 teaspoon smoked paprika
  • 1 bay leaf
  • 1 pound (450g) cooked ham, diced (or leftover ham bone)
  • 1 (14.5 ounce) can diced tomatoes, undrained
  • 1 tablespoon apple cider vinegar
  • Salt and freshly ground black pepper, to taste
  • Optional: 2 tablespoons chopped fresh parsley, for garnish

Instructions:

  1. Soak the Beans (Optional): For faster cooking, soak the beans in water overnight. Drain and rinse before using.
  2. Combine Ingredients: Place all ingredients – beans, broth, onion, carrots, celery, garlic, thyme, smoked paprika, bay leaf, ham (or ham bone), and diced tomatoes – into the crockpot.
  3. Season: Season generously with salt and pepper.
  4. Cook: Cover and cook on low for 6-8 hours or on high for 3-4 hours, or until the beans are tender. If using a ham bone, remove it and shred any meat off the bone before returning it to the soup.
  5. Stir and Add Vinegar: Stir in the apple cider vinegar.
  6. Adjust Seasoning: Taste and adjust seasoning with salt and pepper as needed.
  7. Serve: Ladle into bowls, garnish with fresh parsley (if using), and serve hot.