Instructions:
Step 1
Rinse the beans under cold water. Soak overnight in a large bowl, then drain and rinse.
Step 2
For a quick soak, boil the beans for 1-2 minutes, remove from heat, and let soak for 1 hour before draining.
Step 3
In a large pot, heat oil over medium heat.
Step 4
Sauté onion, carrots, and celery until softened, about 5 minutes. Add garlic and cook until fragrant, about 1-2 minutes.
Step 5
Add ham hocks, soaked beans, bay leaf, thyme, parsley, and smoked paprika (if using).
Step 6
Pour in broth, ensuring everything is covered. Bring to a boil.
Step 7
Reduce heat to low, cover, and simmer for 2-3 hours until beans are tender and ham hocks are falling apart.
Step 8
Stir occasionally and add more broth or water if needed.
Step 9
Remove ham hocks, discard bones and excess fat, shred the meat, and return it to the pot.
Step 10
Season with salt, pepper, and a splash of apple cider vinegar or lemon juice for brightness, if desired.
Step 11
Ladle into bowls, garnish with fresh parsley, and serve hot with crusty bread.
Pro Tips:
Quick Soak Beans: Short on time? Use the quick soak method by boiling the beans for 1-2 minutes, then let them soak for 1 hour before cooking.
Enhance Flavor: For a richer taste, use smoked paprika or add a splash of apple cider vinegar or lemon juice at the end.
Thicker Soup: Mash some beans against the pot’s side or blend a portion of the soup and stir it back in for a creamier texture.
Leftover Boost: The soup tastes even better the next day as the flavors meld. Store in the fridge for up to 4 days or freeze for up to 3 months.
Nutrition (per serving):
Calories: 320.
Protein: 22g.
Carbohydrates: 40g.
Dietary Fiber: 12g.
Total Fat: 7g.
Saturated Fat: 2g.
Cholesterol: 25mg.
Sodium: 850mg.
Potassium: 860mg.
Vitamin A: 45% DV.
Vitamin C: 10% DV.
Calcium: 10% DV.
Iron: 20% DV.