Ingredients

• 1 1/4 pounds mixed dried beans, 1 (20-ounce) bag 15-Bean Soup (seasoning packet discarded)
• 1 large yellow onion
• 1 large green bell pepper
• 4 cloves garlic
• 1/4 cup nutritional yeast
• 1/2 teaspoon celery seeds
• 4 dried bay leaves
• 1 tablespoon smoked paprika
• 2 teaspoons chili powder
• 1/4 cup olive oil
• 3 teaspoons kosher salt, divided, plus more as needed
• 1/2 teaspoon freshly ground black pepper
• 6 cups water
• 1 (14.5-ounce) can diced tomatoes
• 1 tablespoon apple cider vinegar, plus more as needed

1. Place 1 1/4 pounds mixed dried beans in a large bowl, add enough cool water to cover by 2 inches, and let sit overnight at room temperature.
2. Prepare the following, placing them together in a large bowl: Dice 1 large yellow onion and 1 large green bell pepper. Coarsely chop 4 garlic cloves.
3. Place 1/4 cup nutritional yeast and 1/2 teaspoon celery seeds in a spice grinder. Crumble in 4 bay leaves. Process until finely ground. Transfer to a small bowl, add 1 tablespoon smoked paprika and 2 teaspoons chili powder, and stir to combine.
4. Heat 1/4 cup olive oil in a large, heavy pot or Dutch oven over medium heat until shimmering. Add the onion, bell pepper, and garlic. Season with 1 teaspoon of the kosher salt and 1/2 teaspoon black pepper, and cook, stirring occasionally, until the vegetables have softened, about 8 minutes. Meanwhile, drain the soaked beans.
5. Add the beans, spice mixture, remaining 2 teaspoons kosher salt, 6 cups water, and 1 (14.5-ounce) can diced tomatoes and their juices. Cover and bring to a boil.
6. Uncover, reduce the heat to maintain a simmer, and cook until the beans are tender, about 1 hour. Increase the heat to medium-high and continue to cook, stirring occasionally, until the broth has reduced to a thicker consistency, about 15 minutes. Stir in 1 tablespoon apple cider vinegar. Taste and season with more salt and vinegar as needed.