Ham and Bean Soup

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1. 1Step 1: Heat half the oil in a 6-qt. saucepan over medium-high heat.
2. 2Step 2: Add garlic, carrot, onion, parsnip, and celery; cook, stirring occasionally, until golden, 7–9 minutes.
3. 3Step 3: Add beans, ham hock, and 12 cups water; bring to a boil.
4. 4Step 4: Reduce heat to medium; cook, partially covered, until beans are very tender, about 2 hours.
5. 5Step 5: Transfer ham hock to a cutting board and let cool, then discard skin and bone.
6. 6Step 6: Shred meat and stir into soup.
7. 7Step 7: Heat remaining oil in a 2-qt. saucepan over medium heat.
8. 8Step 8: Add flour to oil. Whisk until smooth; cook 2 minutes.
9. 9Step 9: Add paprika, salt, and pepper to flour/oil; cook 1 minute.
10. 10Step 10: Whisk sour cream into flour/oil mixture.
11. 11Step 11: Stir mixture into soup and cook until slightly thickened, 4–6 minutes more.
12. 12Step 12: Serve garnished with paprika.