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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:
1. Prepare the Beans:
Soak the Beans: Rinse the dried beans under cold water. 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.)
2. Cook the Soup:
SautΓ© 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 sautΓ©ed 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.
3. 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.\\
