Ingredients
Method
Prep the Beans
- Overnight method: Rinse and soak beans in cold water overnight (8–12 hours). Drain and rinse before cooking.
- Quick-soak: Place beans in a pot, cover with water, bring to a boil for 2 minutes, remove from heat, cover, and let sit for 1 hour. Drain and rinse.
Brown the Vegetables
- In a large heavy pot or Dutch oven, heat olive oil over medium heat. Add onion, celery, and carrots. Sauté for 6–8 minutes until softened and lightly golden.
Add Garlic and Spices
- Stir in garlic, smoked paprika, thyme, and pepper. Cook for 1 minute until fragrant.
Add Beans, Ham Hock, and Liquid
- Add soaked beans, ham hock, bay leaf, and 6 cups of chicken broth. Bring to a boil.
Simmer Gently
- Reduce heat to low, cover, and simmer for 1.5 to 2 hours, stirring occasionally, until beans are tender and the ham hock is falling off the bone. Add more broth or water if soup becomes too thick.
Shred the Ham
- Remove the ham hock. Let cool slightly, then shred the meat (discard skin and bone) and return the meat to the pot.
Finish and Season
- Stir in chopped kale or spinach (optional) and simmer for 5 more minutes until wilted. Taste and add salt if needed and a splash of apple cider vinegar or lemon juice to brighten flavors. Remove bay leaf.
Serve
- Ladle into bowls, sprinkle with fresh parsley, and offer crusty bread, cornbread, or a green salad on the side. Enjoy!
Notes
Cool completely, refrigerate in airtight containers up to 4 days. Freeze up to 3 months. If soup thickens too much when chilled, thin with a splash of broth or water and reheat slowly.