Add 1 cup dried 13 bean mix to a bowl and cover with water. Allow beans to soak at room temperature overnight. Before cooking, rinse and drain beans before adding them to soup.
In a large stockpot over medium heat, heat 2 tablespoons avocado oil.Add 2 diced yellow onions and cook until the onions are soft and translucent.
Add 3 cloves minced garlic. Cook the garlic until it is just softened and fragrant.
Next, add the 3 14.5oz cans diced tomatoes, 1 6oz can tomato paste, 64 oz broth, 3-4 bay leaves, ¼ teaspoon chili powder, 2 teaspoons dried thyme, salt, pepper, dash of cayenne pepper, and the soaked beans.Stir to combine.
Cover pot with a lid, reduce heat to low and allow soup to cook for 1-2 hours or until the beans are softened.Stir your soup occasionally to make sure the beans aren't sticking to the bottom of the pan.
Serve warm and enjoy!
Notes
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.