Ingredients:

  • 1 lb dried mixed beans, sorted and rinsed
  • 6 cups low-sodium chicken or vegetable broth
  • 1 ham hock (approx 1 lb)
  • 1 bag (16 oz) frozen mirepoix mix

Instructions:

  1. Rinse the dried beans thoroughly in a colander under cold water to remove dust and debris.
  2. Place the rinsed beans, frozen mirepoix, and ham hock into the slow cooker.
  3. Pour the broth over the ingredients until everything is submerged.
  4. Set the slow cooker to LOW for 8 hours or HIGH for 4-5 hours.
  5. Remove the ham hock with a slotted spoon, shred the tender meat off the bone, and stir it back into the soup.
  6. For a thicker consistency, use an immersion blender to pulse the soup 3-4 times to release starches from the beans.