The night before, place the 15 bean mix in a large bowl and cover with cool water, ensuring the water level is twice the amount of beans. Let soak in the refrigerator overnight (or for at least 8 hours). prep

Drain and rinse the beans well in a colander. Set them aside to warm up slightly before cooking. prep

Mince the garlic and dice the onion. Heat the coconut oil in a large soup pot over medium heat. Add the garlic, onion, and sauté for 3-5 minutes, or until the onions are soft and translucent. prep

While the garlic and onion are sautéing, dice the celery and carrots. Once the onions are soft, add the carrots and celery to the pot and sauté for an additional 5 minutes, until the vegetables begin to soften. prep

Add the soaked beans to the pot along with 6 cups of water. Stir to combine. Cover the pot with a lid, turn the heat up to medium-high, and bring the soup to a boil. Once boiling, reduce the heat to low or medium-low and simmer for 90 minutes, stirring occasionally. cook

After 90 minutes, the beans should be soft and have broken down slightly, causing the soup to look slightly thick and cloudy. Add the diced tomatoes (with juices), cumin, oregano, smoked paprika, cayenne pepper, black pepper, and parsley to the pot. Stir to combine, then simmer for another 20 minutes. cook

Taste the soup and adjust the salt as needed (about 1.5 teaspoon is recommended). Stir in the apple cider vinegar just before serving. finish