Ingredients

• 2 Tbsp Olive Oil
• 1 medium Onion, diced
• 2 large Celery Stalks, diced
• 3 cloves Garlic, thinly sliced
• 1 tsp Salt
• 2 cups 13 Bean Soup Mix, rinsed
• 1 smoked Ham Hock
• 7 cups Broth (vegetable or chicken) or Water
• 1 Bay Leaf
• 1 (15 oz) can Tomato Puree or Tomato Sauce
• 2 medium Carrots, peeled and diced
• 1 medium Sweet Potato, peeled and diced
• 2 Tbsp Smoked Paprika
• 2–3 sprigs fresh Thyme
• Salt and Black Pepper, to taste

• Drizzle of Olive Oil
• Chopped fresh Herbs, such as Parsley, Thyme or Green Onion

Instructions

1. Heat olive oil in a large soup pot or Dutch oven over medium-high heat. Add onion and celery and sauté until translucent and tender, 5–7 minutes. 

2. Add garlic and cook until fragrant, about 1 minute more. Stir in 13 Bean Soup Mix, ham hock, broth and bay leaf. Bring to a boil and cook for 5 minutes. 

3. Reduce heat to low, cover and simmer until the beans are tender, 1–1 ½ hours. 

4. Add tomato puree, carrots, sweet potato, smoked paprika and thyme sprigs. Stir to combine. Simmer uncovered for an additional 20–30 minutes, or until vegetables are tender. 

5. Remove bay leaf and thyme sprigs. Remove ham hock, shredding the meat and returning it to the pot. 

6. Taste and adjust seasoning with salt and pepper as needed. Ladle into bowls and garnish with a drizzle of olive oil and fresh chopped herbs.