Simple Ham Hock and Bean Soup

Soak the navy beans overnight by placing them in a large bowl with enough water to them by 2 inches.

Heat a large pot over medium-high heat and add the ham hocks. Cook for 5-7 minutes, until they are browned on all sides. Remove the ham hocks from the pot and set aside.

In the same pot, add the diced onion and garlic. Saute for 3-5 minutes, until the onion is soft and translucent.

Drain the soaked beans and add them to the pot with the onion and garlic. Stir to combine.

Add thyme, smoked paprika, and bay leaf to the pot. Pour in the chicken broth and stir.

Bring the mixture to a boil and then reduce the heat to low. Simmer for 3-4 hours, or until the beans are tender and ham hocks are falling off the bone.

Remove the ham hocks from the pot and shred the meat. Discard the bones and any excess fat. Add the shredded meat back into the pot and stir to combine.

Season the dish with salt and pepper to taste.