15 Bean Soup

The method

1. 01

   Soak beans overnight in water. The next morning, rinse and drain and add to the slow cooker.

2. 02

   Sauté onion, celery, and carrots in a little oil with a sprinkle of kosher salt until the onions are translucent. Add garlic, ham, smoked paprika, garlic powder, onion powder, and chili powder and sauté for another minute.

3. 03

   Add the sautéed mixture to the slow cooker along with the diced tomatoes, chicken broth, parsley, thyme, oregano, bay leaf, and about 1 teaspoon kosher salt. Stir to combine.

4. 04

   Cook on low for 8 hours or high for 4 hours, until the beans are tender. Remove the bay leaf and salt to taste before serving.