French Style 5 Bean Soup

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Ingredients

2 tablespoons grapeseed oil
1 medium size red onion, medium diced
2 medium size carrots, medium diced
4 stalks of celery, medium diced
2 bay leaves
8 oz diced smoked ham
2 tablespoons tomato paste
2 tablespoons apple cider vinegar
8 cups of stock chicken stock, veal stock, or beef stock (divided into 7 cups and 1 cup)
3 cups of dried beans, any combination of the following: Black eyed peas, Baby Limas, Green split peas, Green and red lentils
1 tablespoon chopped tarragon, for garnish
Shaved parmesan cheese, for garnish

1
Heat a large Dutch oven to medium heat and add the grapeseed oil. Once the pot is hot, add the diced vegetables and let them cook until glazy and aromatic.
2
Add the smoked diced ham, and let it cook for about 2 minutes.
3
Continue by adding the tomato paste, let it cook for about 2 minutes, add the apple cider vinegar to deglaze the pan, followed by the 7 cups of liquid. Save about one cup of liquid to the side, as you might need to add this towards the end if the soup is too thick.
4
Bring the soup to a boil and add the bay leaves.
5
Once the soup comes to a boil, reduce to a simmer, and let it cook for about 45 minutes, until the beans are soft. You should be able to break them down with the back of your spoon.
6
If the soup has become too thick, add the one cup of liquid you saved.
7
Ladle the soup into bowls, garnish with the chopped tarragon and shaved Parmesan cheese.