Ingredients:

  • 1 (20 oz) bag 15 Bean Soup Mix (570 g)
  • Water or Stock for Soaking
  • 10 cups (2.4 Litres) Chicken or Vegetable Stock (Low Sodium)
  • 1 piece Smoked Ham Hock or Shank (approx. 450 g)
  • 2 large Bay Leaves
  • 1 packet Herb Seasoning Packet (if included with bean mix)
  • 2 Tbsp (30 ml) Olive Oil or Unsalted Butter
  • 1 large Yellow Onion (200 g), finely diced
  • 2 medium Carrots (150 g), finely diced
  • 2 medium Celery Stalks (100 g), finely diced
  • 4 cloves Garlic (20 g), minced
  • 1 tsp Dried Thyme
  • 1 tsp Smoked Paprika
  • 1/2 tsp freshly ground Black Pepper
  • 1 Tbsp Apple Cider Vinegar or Lemon Juice
  • Kosher Salt, to taste
  • 1/4 cup Fresh Parsley, chopped, for garnish

Instructions:

  1. Rinse the 15-bean mix thoroughly under cold water. Place the rinsed beans in an extra-large stockpot and cover with at least 3 inches of cold water. Soak overnight (8–12 hours). Drain the soaking water and rinse the beans again.
  2. Heat the olive oil or butter in the stockpot over medium heat. Add the diced onion, carrots, and celery (soffritto). Sauté gently for 8–10 minutes until soft and translucent.
  3. Stir in the minced garlic, dried thyme, and smoked paprika. Cook for 1 minute until fragrant.
  4. Add the drained beans, the ham hock, and the 10 cups of stock to the pot. Bring the mixture to a rapid boil, skimming off any grey foam that rises to the surface.
  5. Immediately reduce the heat to the lowest setting (a very gentle simmer). Cover partially and cook for 1.5 to 2 hours, until the beans are completely tender and creamy.
  6. Carefully remove the ham hock and bay leaves from the pot. Place the ham hock on a cutting board, allow it to cool slightly, then shred the meat, discarding the bone, skin, and excess fat. Return the shredded meat to the soup.
  7. If you prefer a thicker consistency, use an immersion blender to briefly pulse about 10-15% of the beans against the side of the pot to create creaminess, leaving most beans whole.
  8. Stir in the herb seasoning packet (if using). Taste the soup and adjust the seasoning with salt and freshly ground black pepper. Stir in the apple cider vinegar or lemon juice right before serving.
  9. Ladle the hearty smoked 15 bean soup into bowls and garnish generously with fresh chopped parsley.