Ingredients:

  • 1 pound (450g) 15 bean soup mix (or a blend of your favorite dried beans like navy, pinto, black, kidney, great northern, lima, lentils)
  • 1 large yellow onion, chopped (about 1 1/2 cups)
  • 2 carrots, chopped (about 1 cup)
  • 2 celery stalks, chopped (about 1 cup)
  • 2 cloves garlic, minced
  • 1 smoked ham hock (about 1-1.5 pounds)
  • 8 cups (2 liters) chicken broth (or vegetable broth for a vegetarian option)
  • 2 cups (500ml) water
  • 1 teaspoon dried thyme
  • 1 teaspoon dried oregano
  • 1/2 teaspoon smoked paprika
  • 1 bay leaf
  • Salt and freshly ground black pepper to taste
  • Fresh parsley, chopped (optional)
  • Crusty bread (optional)

Instructions:

  1. Rinse the dried beans in a colander. Place them in a large pot and cover with plenty of water (at least 2 inches above the beans). Soak overnight (8-12 hours). Drain and rinse the beans thoroughly.
  2. In the large pot or Dutch oven, sauté the onion, carrots, and celery over medium heat until softened (about 5-7 minutes). Add the minced garlic and cook for another minute until fragrant.
  3. Add the drained beans, ham hock, chicken broth, water, thyme, oregano, smoked paprika, and bay leaf to the pot. Season with salt and pepper (go easy on the salt at this point – the ham hock is salty!).
  4. Bring the mixture to a boil, then reduce heat to low, cover, and simmer for 3-4 hours, or until the 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 any excess fat.
  6. If the soup is too thick, add more broth or water to reach your desired consistency. If you want a thicker soup, use an immersion blender to partially blend some of the soup (about 1-2 cups).
  7. Return the shredded ham to the pot. Taste and adjust seasoning as needed.
  8. Serve hot, garnished with fresh parsley (if desired), and a slice of crusty bread for dunking.