This hearty, smoky soup builds its flavor the slow way, starting with onion, carrots, and celery softened until sweet, then deepened with garlic, thyme, and smoked paprika. A whole ham hock simmers right in the pot with rich broth, slowly releasing that deep, savory backbone the soup is known for, until the meat turns fall-apart tender and gets shredded back in at the end. The result is a thick, warming bowl with big chunks of smoky ham in every spoonful, finished with a scatter of fresh parsley for brightness. It's the kind of low-and-slow, one-pot cooking that fits naturally into a Paleo kitchen, no fancy technique required, just a good pot and time on the stove. Ladle it up on a cold night and you'll understand why this style of soup has stuck around for generations.
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Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium heat until shimmering. Add the onion, carrots, and celery and cook, stirring occasionally, until softened and the onion is translucent, about 8 minutes.
Add the garlic and cook, stirring constantly, until fragrant, about 1 minute. Watch closely so the garlic does not brown.
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