Hearty Navy Bean and Ham Hock Soup

Ingredients:

1 pound dried white beans (such as navy, cannellini, or great northern beans)

2 smoked ham hocks

1 large onion, diced

2 carrots, peeled and diced

2 celery stalks, diced

4 cloves garlic, minced

8 cups chicken or vegetable broth (or water)

1 bay leaf

1 teaspoon dried thyme

1 teaspoon dried parsley

1/2 teaspoon smoked paprika (optional, for extra smokiness)

Salt and freshly ground black pepper, to taste

1/4 cup fresh parsley, chopped (for garnish)

1 tablespoon apple cider vinegar or lemon juice (optional, for a hint of acidity)

Instructions:

Prepare the Beans:

Soak the Beans: Rinse the dried beans under cold water. Please place them in a large bowl and cover with water. Let soak overnight, then drain and rinse. (Alternatively, use the quick-soak method by boiling the beans for 1-2 minutes, then removing them from the heat and letting them soak for 1 hour before draining and rinsing.)

Cook the Soup:

Sauté the Vegetables: In a large pot or Dutch oven, heat a little oil over medium heat. Add the diced onion, carrots, and celery. Cook until the vegetables are softened, about 5 minutes. Add the minced garlic and cook for another 1-2 minutes until fragrant.

Add Ham Hocks and Seasonings: Place the smoked ham hocks into the pot with the sautéed vegetables. Add the soaked beans, bay leaf, thyme, parsley, and smoked paprika (if using). Pour in the broth, ensuring the ingredients are covered. Bring to a boil.

Simmer the Soup: Reduce the heat to low, cover, and simmer the soup for about 2-3 hours, or until the beans are tender and the ham hocks are falling apart. Stir occasionally and add more broth or water if needed to keep everything submerged.

Finish the Soup:

Shred the Ham: Once the ham hocks are tender, remove them from the pot. Discard the bones and any excess fat. Shred the meat and return it to the soup.

Season the Soup: Taste the soup and season with salt and pepper. Add a spla

Enjoy!