Step 1: The All-Important Soak
This step is crucial for achieving tender beans that cook evenly. You have two options:

• Overnight Soak (Recommended): Place the rinsed beans in a large pot or bowl. Cover with water by at least 2-3 inches. Let them soak on the counter for 8 hours or overnight.

• Quick Soak Method: Place the rinsed beans in a large pot and cover with water by 2-3 inches. Bring the water to a rolling boil and cook for 2 minutes. Remove the pot from the heat, cover it, and let the beans soak for 1 hour.

After either soaking method, drain the beans in a colander and rinse them thoroughly with fresh water.

Step 2: Build the Flavor Foundation
In a large, heavy-bottomed pot or Dutch oven, heat the pot over medium-high heat. Add the sausage (with a tablespoon of olive oil if it’s lean). Use a wooden spoon to break up the meat and cook until it is well-browned and cooked through, about 8-10 minutes. Do not drain the rendered fat! This is liquid gold and the flavor base for your soup.

Reduce the heat to medium. Add the chopped onion, carrots, and celery to the pot with the sausage and rendered fat. Sauté for 6-8 minutes, stirring occasionally, until the vegetables have softened. Add the minced garlic and cook for another minute until fragrant.

Step 3: Combine and Simmer
Add the drained and rinsed beans, 8 cups of broth, the can of diced tomatoes (with their juice), dried thyme, smoked paprika, and the bay leaf to the pot. If you’re using the seasoning packet from the bean mix, this is a good time to add about half of it (you can add more later to taste).

Stir everything together, scraping up any browned bits from the bottom of the pot. Bring the soup to a boil, then immediately reduce the heat to low, cover the pot with the lid slightly ajar, and let it simmer gently for at least 2 to 3 hours. The cooking time will vary depending on the freshness of your beans. Stir occasionally to prevent sticking. The soup is ready when the beans are completely tender and the broth has thickened.

Step 4: The Finishing Touches
Once the beans are tender, remove the bay leaf. Use the back of your spoon to mash some of the beans against the side of the pot to help thicken the soup naturally. Stir in the 1 tablespoon of apple cider vinegar.

Taste the soup and season generously with salt and black pepper. This is also when you can add the remaining seasoning from the packet, if you feel it needs it.

Add the entire bag of fresh spinach to the pot. Stir it into the hot soup. It will look like a huge amount, but it will wilt down to almost nothing in just 1-2 minutes. Once the spinach is wilted, the soup is ready to serve.