Place the beans in a large pot and cover with water. Bring to a boil, then remove from heat and let the beans soak for 2 hours. Drain and set aside.
In a separate large pot, add 2 liters of water, the smoked ham hocks, and Herbs de Provence. Bring to a boil over medium-high heat. Once boiling, reduce the heat to low, cover, and simmer for 1 hour.
While the ham hocks are simmering, heat olive oil in a skillet over medium heat. Sauté the onions, celery, and carrots until softened, about 5–7 minutes. Add the minced garlic and cook for another 30 seconds.
Add the soaked beans and sautéed vegetables to the ham hock pot. Bring the mixture to a boil, then reduce heat to low, cover, and simmer for 40 minutes, or until the beans are tender.
Remove the ham hocks from the pot. Cut off any meat, chop or shred it, and return it to the soup. Discard the remaining bones and fat from the ham hocks.
Taste and season with salt and pepper as needed. Garnish with freshly chopped parsley before serving.
Enjoy!
