Bean and Ham Hock Soup

Ingredients:
For the Soup:
1 lb dried beans (navy, Great Northern, or a 15-bean mix)
1 large ham hock (about 1-2 lbs)
8 cups chicken or vegetable broth
1 large onion, diced
2 carrots, peeled and diced
2 celery stalks, diced
3 cloves garlic, minced
1 bay leaf
1 teaspoon dried thyme
1 teaspoon smoked paprika
Salt and pepper, to taste
1 tablespoon olive oil
2 tablespoons fresh parsley, chopped (optional for garnish)

Instructions:
Soak the Beans:

If using dried beans, soak them overnight in a large bowl of water. Drain and rinse the beans before using. If using canned beans, skip this step.
Cook the Ham Hock and Vegetables:

In a large pot or Dutch oven, heat the olive oil over medium heat. Add the diced onions, carrots, and celery, and cook for 5-7 minutes until softened. Add the minced garlic and cook for another minute.
Simmer the Soup:

Add the ham hock to the pot, along with the soaked beans, chicken broth, bay leaf, thyme, and smoked paprika. Bring the soup to a boil, then reduce the heat to low and let it simmer, covered, for about 2-2 1/2 hours, or until the beans are tender and the ham hock is falling apart.
Remove the Ham Hock:

Once the ham hock is cooked and tender, remove it from the pot. Let it cool slightly, then shred the meat off the bone and discard any fatty or tough pieces. Return the shredded ham to the soup.
Season and Serve:

Taste the soup and season with salt and pepper as needed. Simmer for another 10-15 minutes to let the flavors blend.
Remove the bay leaf and ladle the soup into bowls. Garnish with fresh parsley, if desired, and serve hot.
This Bean and Ham Hock Soup is smoky, flavorful, and packed with protein. It’s a great way to use leftover ham and makes a warm, satisfying meal for any occasion. Enjoy with crusty bread!