Step 1: Place the hambone in a large stockpot. Add 8 cups of cold water and bay leaves. Bring to a boil, then reduce heat to low, cover, and simmer for 2-3 hours, or until the meat is falling off the bone and the broth is flavorful.
Step 2: Carefully remove the hambone from the pot and set aside to cool. Strain the broth through a fine-mesh sieve into a clean bowl, discarding any bone fragments or impurities. Skim off excess fat from the broth if desired.
Step 3: Once the hambone is cool enough to handle, pick off any remaining ham meat and chop it into bite-sized pieces. Discard the bone and any excess fat/gristle.
Step 4: In the same stockpot (or a Dutch oven), heat the olive oil (or rendered ham fat) over medium heat. Add the diced onion, carrots, and celery. Sauté for 8-10 minutes, until softened and fragrant.
Step 5: Add the minced garlic to the vegetables and cook for another minute until fragrant, being careful not to burn it.
Step 6: Stir in the chopped ham meat and the soaked, rinsed beans into the pot with the sautéed vegetables.
Step 7: Pour the strained hambone broth over the ingredients in the pot. Add dried thyme and black pepper. Bring the soup to a boil, then reduce the heat to low, cover, and simmer for 1-2 hours, or until the beans are tender. Stir occasionally to prevent sticking.
Step 8: Once the beans are tender, taste the soup and adjust seasoning with salt and pepper as needed. Remember ham can be salty, so add salt cautiously. If using, stir in smoked paprika.
Step 9: Ladle the heartwarming hambone soup into bowls. Garnish with fresh chopped parsley if desired, and serve hot.