Instructions

1. PREPARE THE BEANS

• Rinse the dried beans and remove any debris.
• Soak the beans overnight in a large bowl of water. Drain and rinse before using.
  (Alternatively, use the quick soak method: Boil the beans in water for 2 minutes, remove from heat, cover, and let sit for 1 hour. Then drain and rinse.)

2. COOK THE HAM HOCKS

• In a large pot or Dutch oven, add the ham hocks and chicken stock (or water).
• Bring to a boil, then reduce heat and simmer for about 1 hour, partially covered. This will infuse the broth with smoky flavor.

3. ADD THE VEGETABLES AND BEANS

• Add the soaked beans, onion, carrots, celery, garlic, bay leaf, thyme, and smoked paprika to the pot.
• Stir well and bring the soup back to a simmer.

4. SIMMER THE SOUP

• Cover the pot and let the soup simmer on low heat for 2-3 hours, stirring occasionally.
• Check the beans for tenderness; they should be soft and creamy when done.

5. SHRED THE HAM

• Once the ham hocks are tender, remove them from the soup.
• Let them cool slightly, then shred the meat off the bones, discarding the skin and bones.
• Return the shredded meat to the pot.

6. SEASON AND SERVE

• Remove the bay leaf and season the soup with salt and pepper to taste.
• Garnish with fresh parsley and serve warm with crusty bread or cornbread.

Tips

• For creamier soup: Use an immersion blender to blend a portion of the beans before adding the shredded ham back to the pot.
• Add veggies: You can also include potatoes, kale, or spinach for more texture and nutrition.
• Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days, or freeze for up to 3 months.

This bean and ham hock soup is the epitome of comfort food, packed with smoky, savory goodness!