Add the olive oil or butter to a large stockpot or dutch oven.
Add the mirepoix vegetables to the pot and sauté until fragrant.
Add the spices, including the bay leaves, the cracked ham shank, and the Knorr caldo de pollo.
Add the beans and water to the pot and bring to a boil.
Reduce the temperature and let the soup simmer covered for several hours, until the beans are tender and the pork is falling off of the ham shank.
Remove the ham shanks, preserve as much meat as you can and add it back to the soup. Toss the bones.
Serve with crusty bread or cornbread.
RECIPE TIPS
Substitutions: Use any type dried beans that you prefer. You can even use a mix of beans. Split peas are another option for making this soup. Using canned beans:If you want to use canned beans, follow the instructions for the soup except for the step where the beans are added. Add the ham hock, simmer the soup covered for at least an hour, or until the meat is falling off of the bone. Remove the bone, add the meat to the soup and discard the bone. Add the canned beans and heat until the soup is hot. If you are using a ham bone:Add the ham bone to the soup at the same time as you would add the smoked ham hock. If you have any diced ham, add it in the last 30 minuts before you serve the soup.