Drain and rinse beans, discarding liquid. Place in a large Dutch oven or
soup kettle. Add the tomatoes with juice, onion, ham hock, broth, water,
salt and pepper. bring to a boil. Reduce heat; cover and simmer until
beans are tender, about 1 1/2 hrs.
Add more water if necessary. Remove ham hock and let stand until cool
enough to handle. Remove meat from bone; discard bone. Cut meat into
bite-size pieces; set aside. ( For a thicker soup, cool slightly, then
puree beans in a food processor or blender and returned to pan.) Return
ham to soup and heat through. Garnish with parsley.