Directions

1. Cover beans with water and soak overnight, or quick-soak by boiling 2 minutes and resting covered 1 hour.
2. Drain beans and place in a heavy pot with ham hock and 8 cups fresh water.
3. Bring to a simmer, skim foam, cover partly, and cook 1 hour.
4. Add onion, celery, carrot, garlic, bay leaf, thyme, salt, and pepper.
5. Simmer 1 1/2 to 2 hours more, until beans are tender and the broth is creamy.
6. Remove ham hock; chop the meat and return it to the pot.
7. Mash a cup of beans against the side of the pot if a thicker soup is desired.
8. Adjust seasoning, discard bay leaf, and finish with parsley.