1. Prepare the Beans
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Soak Overnight: Rinse beans under cold water. Place in a bowl, cover with water, and soak overnight. Drain and rinse before cooking.
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Quick-Soak Method: Boil beans for 1–2 minutes, then remove from heat. Let soak for 1 hour. Drain and rinse.
2. Cook the Soup
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Sauté the Vegetables
In a large pot or Dutch oven, heat a drizzle of oil over medium heat. Add onion, carrots, and celery. Cook until softened, about 5 minutes. Stir in garlic and cook 1–2 minutes more. -
Add Ham Hocks and Seasonings
Place smoked ham hocks into the pot. Add soaked beans, bay leaf, thyme, parsley, and smoked paprika (if using). Pour in broth until everything is covered. Bring to a boil. -
Simmer Slowly
Reduce heat to low, cover, and simmer for 2–3 hours, stirring occasionally, until beans are tender and ham hocks are falling apart. Add more broth or water as needed.
3. Finish the Soup
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Shred the Ham: Remove ham hocks, discard bones and excess fat, and shred the meat. Return shredded ham to the pot.
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Season: Taste and adjust with salt, pepper, and a splash of vinegar or lemon juice for balance.
Serving Suggestions
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Garnish with fresh parsley for color and flavor.
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Pair with warm cornbread, crusty baguette, or buttermilk biscuits.
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For a heartier meal, serve alongside a simple green salad.
Tips & Variations
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Make Ahead: This soup tastes even better the next day as the flavors deepen.
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Creamier Texture: Mash some of the beans against the side of the pot before serving.
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Vegetable Boost: Add diced potatoes, kale, or spinach in the last 30 minutes of simmering.
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Slow Cooker Option: Cook on low for 8–10 hours or high for 5–6 hours.
