First things first, let’s prepare the beans. Place the 15 bean mix in a large bowl. You’ll want to sift through them to check for any debris or little pebbles that might have snuck in. Cover the beans with cool water, at least an inch over the top, and let them soak overnight at room temperature or in the fridge. This softens the beans and cuts down your cooking time.

When you’re ready to cook, drain the beans in a colander and give them a good rinse under cold water. Set them aside while you gather your other ingredients.

In a large pot or Dutch oven, heat up the bacon over medium-low heat. Cook, stirring occasionally, until the bacon is crispy, about 8 minutes. Trust me, cooking low and slow works wonders for flavor. Once the bacon is ready, use a slotted spoon to transfer it to a plate, leaving the drippings in the pot. If you’re going the olive oil route, just warm it in the pot.

Crank the heat to medium and toss in the diced onion. Sauté until it starts to soften, which should take around 3 minutes. Next, add the minced garlic, chopped carrots, and diced celery. Stir everything together and cook for about 5 minutes until the carrots begin to soften. Your kitchen should start smelling fantastic by now!

Now, it’s time to add the beans, ham hock (if you’re using it), bay leaf, and your choice of liquid. If using a ham hock, add 6 cups of water or unsalted chicken broth. If you’re skipping the hock, go for the vegetable or chicken broth. It’s crucial to use low sodium broth to avoid a too-salty soup.

Raise the heat and bring the soup to a hearty boil. Once boiling, reduce the heat to medium-low and cover the pot, but leave it slightly ajar. Let it simmer, stirring occasionally, until the beans are tender and begin to break down. This should take about 75 minutes. Be patient; good things take time!

Stir in your fire-roasted tomatoes, smoked paprika, chili powder, ground cumin, oregano, and black pepper. Let the soup simmer uncovered for another 20 minutes. This is where the magic happens! If the soup thickens more than you prefer, simply add a splash of water.

After simmering, remove the bay leaf and ham hock (if used). Stir in the red wine vinegar and the reserved bacon. Give it a taste and season with salt and pepper as needed. You might need a bit more salt, so keep your trusty shaker close!

Ladle your delicious 15 bean soup into bowls, garnish with a sprinkle of grated Parmesan and chopped parsley.