Rinse and sort beans to remove any debris.
In a large pot or dutch oven, heat oil over medium-low heat. Add onion, garlic and a pinch of salt; saute until the onions are soft and translucent, about 5 minutes.
Strain the water from the soaked beans.
To the onions add stock, ham hock, salt, and pepper and bring to a boil over high heat. Once boiling, reduce heat to a simmer and cover. Simmer for 30 minutes then add beans and continue to simmer for 1 1/2 to 2 hours uncovered until the beans are tender. 5 minutes before the beans are finished, add the oregano and parsley and stir. Remove the ham off of the ham hock, chop, and return to the soup, if desired. Taste and add any additional salt and pepper if needed. Serve warm.