Ingredients:

  • 1 pound (450g) dried 15-bean mix, rinsed and sorted
  • 8 cups (1.9 liters) cold water, plus more for soaking
  • 1 ham hock (about 1 pound/450g)
  • 1 tablespoon olive oil (15ml)
  • 1 large yellow onion, chopped (about 1 cup)
  • 2 carrots, chopped (about 1 cup)
  • 2 celery stalks, chopped (about 1 cup)
  • 4 cloves garlic, minced
  • 1 teaspoon dried thyme (5ml)
  • 1 teaspoon dried oregano (5ml)
  • ½ teaspoon smoked paprika (2.5ml)
  • 1 bay leaf
  • 1 (14.5 ounce/411g) can diced tomatoes, undrained
  • Salt and freshly ground black pepper to taste
  • 2 tablespoons chopped fresh parsley, for garnish (30ml)

Instructions:

  1. Place beans in a large bowl, cover with plenty of cold water (at least 2 inches above the beans), and let soak for at least 8 hours or overnight. 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, thyme, oregano, and smoked paprika and cook for 1 minute more, until fragrant.
  3. Add the drained beans, ham hock, diced tomatoes (with their juice), bay leaf, and 8 cups of water to the pot. Bring to a boil, then reduce heat to low, cover, and simmer for 3-4 hours, or until the beans are tender and the ham hock is falling off the bone.
  4. Remove the ham hock from the pot. Let it cool slightly, then shred the meat, discarding the skin and bone. Return the shredded ham to the pot.
  5. Season the soup with salt and pepper to taste. Remove the bay leaf before serving. Garnish with fresh parsley.