Heat the olive oil in a large soup pot over medium heat. Add the onion, carrots, celery, and garlic, then cook for about 5 minutes until softened and fragrant, creating a flavorful base for the soup.

Add the ham hocks, soaked beans, chicken stock, bay leaves, thyme, and black pepper. Stir everything together and bring the mixture to a gentle boil.

Reduce the heat to low, cover partially, and simmer for about 2 hours. During this time, the beans become tender and the ham hocks infuse the broth with rich smoky flavor.

Remove the ham hocks from the pot and allow them to cool slightly. Pull the meat from the bones, discard the skin and bones, then shred the meat into bite-sized pieces.

Add the shredded ham back to the soup and stir well. Simmer for another 10–15 minutes so the flavors blend together perfectly.

Taste and adjust the seasoning with salt if needed. Stir in the fresh parsley just before serving for a bright, fresh finish.

Ladle the hot Ham Hock Soup into bowls and serve with crusty bread, cornbread, or buttered rolls. Enjoy this hearty and comforting meal while warm.