Ingredients:

  • 1 lb dried mixed beans (navy, kidney, and pinto), rinsed
  • 1 lb smoked ham hock or thick-cut smoked ham steak
  • 8 cups low-sodium chicken or vegetable broth
  • 1 medium yellow onion, diced
  • 3 medium carrots, diced
  • 3 stalks celery, diced
  • 4 cloves garlic, minced
  • 1 bay leaf
  • 1 tsp smoked paprika
  • 1 tsp dried thyme
  • 1/2 tsp black pepper
  • 1 tsp salt
  • 1 tbsp apple cider vinegar

Instructions:

  1. Place dried beans in a colander and rinse under cold water, removing any shriveled beans or small stones.
  2. Add the rinsed beans, diced onion, carrots, celery, minced garlic, and the ham hock to the slow cooker.
  3. Stir in the smoked paprika, thyme, black pepper, and salt.
  4. Pour in the broth and add the bay leaf, stirring gently to ensure all ingredients are submerged.
  5. Cover with the lid and cook on Low for 8 hours or High for 4-5 hours until beans are tender and ham hock is falling apart.
  6. Remove the ham hock, shred the meat away from the bone, and stir the meat back into the soup.
  7. For a thicker consistency, use an immersion blender to pulse the soup 3-4 times or mash a handful of beans against the side of the pot.
  8. Stir in the apple cider vinegar to brighten the flavor before serving.