Place beans in a pot and cover with water by 2 inches. Bring to a boil, lower heat and cook for 5 minutes, then remove from heat and just let them sit for about an hour.
With a really sharp knife, score your smoked hocks about 1/4" deep all over, piercing the skin.
When beans are ready, in a large soup pot add beans, hocks, herbs, chopped onion, chopped carrot, tomato paste. Adjust water to ensure hocks are just covered. Bring to a boil, cover pot with lid, then lower heat and cook for 2 hours at a gentle, slow simmer. Soup should be very lightly bubbling only.
Turn off heat and lift out hocks, allowing to cool until easy to handle. Pull apart hocks, careful to remove all bones, skin, fat and gristle. Take your time here. Once cleaned, chop the meat up into small 1/4 inch bits. Set meat aside.
Lift 3 cups of beans and broth out of pot, and using a wand or blender puree until smooth.
Return pureed beans and meat to back into soup. Let settle for 20 minutes then serve.
Take your time cleaning the meat. This is really important. You don't want any skin, fat, bone or gristle in your soup. Also, if you do not puree any of the beans you'll get a thinner soup, whereas the more beans you puree the thicker your soup will be. I've found 3 cups results in a nice hearty, thick soup with plenty of beans.
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|Serving Size: 1 Serving (333g)|
|Recipe Makes: 12 Servings|
|Calories from Fat: 11 (4%)|
|Amt Per Serving||% DV|
|Total Fat 1.2g||2 %|
|Saturated Fat 0.1g||1 %|
|Monounsaturated Fat 0.2g|
|Polyunsanturated Fat 1.1g|
|Cholesterol 0mg||0 %|
|Sodium 36.6mg||1 %|
|Potassium 992.4mg||26 %|
|Total Carbohydrate 48.5g||14 %|
|Dietary Fiber 18.9g||76 %|
|Sugars, other 29.5g|
|Protein 17.3g||25 %|
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Calories per serving: 265
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