Rinse and soak the beans: Rinse the 15 bean mix under cold water. Soak them in a large bowl of water overnight. Drain and set aside.

Sauté the veggies: In a large pot, heat a drizzle of olive oil over medium heat. Add the chopped onions, celery, and carrots. Sauté until they soften, about 5–7 minutes.

Incorporate garlic: Stir in the minced garlic and cook for an additional minute until fragrant.

Combine all ingredients: Add the soaked beans, diced tomatoes, vegetable broth, cumin, paprika, salt, and pepper. Stir everything together well.

Simmer to perfection: Bring to a boil, then reduce the heat. Let it simmer for 1 to 1.5 hours, or until the beans are tender and the flavors meld beautifully.

Serve hot: Ladle the soup into bowls and enjoy.