Instructions:
- Prepare the Beans:
- Soak the Beans: Rinse the dried beans under cold water. Soak them overnight in a large bowl of water. Drain and rinse. Alternatively, use the quick-soak method by boiling the beans for 1-2 minutes, then soaking for 1 hour before draining and rinsing.
- Cook the Soup:
- Sauté the Vegetables: In a large pot, heat oil over medium heat. Sauté the diced onion, carrots, and celery until softened (about 5 minutes). Add minced garlic and cook for another 1-2 minutes.
- Add Ham Hocks and Seasonings: Add ham hocks, soaked beans, bay leaf, thyme, parsley, and smoked paprika. Pour in broth to cover. Bring to a boil.
- Simmer the Soup: Reduce heat to low, cover, and simmer for 2-3 hours until beans are tender and ham hocks are falling apart. Stir occasionally and add more broth/water if needed.
- Finish the Soup:
- Shred the Ham: Remove ham hocks, discard bones and excess fat, shred meat, and return it to the soup.
- Season the Soup: Season with salt and pepper. Add apple cider vinegar or lemon juice for brightness, if desired.
- Serve:
- Garnish and Serve: Ladle the soup into bowls, garnish with fresh parsley, and serve hot with crusty bread for dipping.
Tips:
- Thicker Soup: For a thicker consistency, mash some beans or blend a portion of the soup.
- Storage: This soup keeps well. Refrigerate leftovers for 3-4 days or freeze for up to 3 months.
Enjoy this warm and comforting Bean and Ham Hock Soup on a chilly day!
