Ingredients:

  • 1 package (450g / 1 pound) 15-Bean Soup Mix, sorted and rinsed
  • 75 L (7 cups) Low-Sodium Chicken or Vegetable Stock
  • 500 ml (2 cups) Water (for cooking)
  • 2 tbsp (30 ml) Olive Oil or Neutral Oil
  • 1 large (250g) Yellow Onion, finely diced
  • 2 medium (200g) Carrots, finely diced
  • 2 stalks (150g) Celery, finely diced
  • 4 cloves Garlic, minced
  • 500g (18 oz) Smoked Ham Hock (or 200g thick-cut smoked bacon, diced)
  • 1 tbsp (15g) Tomato Paste
  • 2 large Bay Leaves
  • 1 tsp (5g) Dried Thyme
  • 1/2 tsp (2.5g) Smoked Paprika (optional)
  • 1 tbsp (15 ml) Sherry Vinegar (or Red Wine Vinegar)
  • Kosher Salt and Freshly Ground Black Pepper (to taste)
  • Fresh Parsley or Coriander, chopped (for garnish)

Instructions:

  1. Rinse and Sort: Pour the dried beans onto a tray. Visually inspect and remove any stones or damaged beans. Rinse the beans thoroughly in a colander under cold water.
  2. Soak: Transfer the rinsed beans to the large pot and cover completely with 4 L of cold water. Soak for a minimum of 8 hours, or ideally overnight. (Drain and rinse again before proceeding.)
  3. Sauté Aromatics: Heat the oil in a large stockpot or Dutch oven over medium heat. Add the diced onion, carrot, and celery (the mirepoix). Sauté gently for 8–10 minutes, until the vegetables are softened and translucent.
  4. Add Garlic and Paste: Stir in the minced garlic and tomato paste. Cook for 1 minute until fragrant.
  5. Brown the Meat: Add the ham hock (or bacon) to the pot. Sear it briefly for 2-3 minutes to develop a slightly deeper flavour.
  6. Combine Ingredients: Add the drained beans, chicken stock, 500 ml of water, bay leaves, dried thyme, and smoked paprika to the pot. The liquid should cover the beans by at least 2 inches.
  7. Simmer Low and Slow: Bring the mixture to a rapid boil, then immediately reduce the heat to the lowest setting. Cover the pot partially and simmer for 2 to 2.5 hours, stirring occasionally, until the beans are creamy and tender throughout.
  8. Remove Meat and Herbs: Carefully remove the bay leaves and the ham hock from the pot. Place the hock on a cutting board. Once cool enough, shred the ham meat from the bone (discarding the skin, bone, and excess fat) and return the shredded meat to the soup.
  9. Adjust Texture (Optional): If you prefer a thicker soup, use an immersion blender to quickly purée about 1/4 of the soup directly in the pot.
  10. Final Seasoning: Taste the soup. Season liberally with Kosher Salt and Black Pepper. Then stir in the tablespoon of Sherry Vinegar. Adjust seasonings as needed to taste.
  11. Rest and Serve: Allow the soup to rest, covered, for 15-20 minutes off the heat before serving, garnished with fresh parsley or coriander.