A comforting and flavorful mixed bean soup, perfect for chilly days.
Dice the onion, red and green bell peppers, celery, carrots, and tomatoes. Mince the garlic.
Uniformly diced vegetables ensure even cooking and a pleasing texture.
Rinse the mixed beans under cold water and drain them.
Rinsing removes any debris and reduces excess starch.
In a large pot, combine the chicken stock, diced vegetables, rinsed beans, basil, and black pepper.
Use a pot with a heavy bottom to prevent burning.
Add the smoked ham and ham hock to the pot.
Ensure the ham hock is submerged for even flavor distribution.
Bring the mixture to a boil over high heat, then reduce the heat to medium-low and cover the pot.
Stir occasionally to prevent sticking.
Simmer the soup for 2 1/2 hours, stirring occasionally, until the beans are tender.
Check the beans for doneness by tasting them.
Remove the ham hock, shred any meat from the bone, and return the meat to the soup.
Discard the bone and any excess fat for a cleaner soup.
Serve the soup hot, garnished with fresh basil if desired.
Pair with crusty bread for a complete meal.
