In a large soup pot, heat olive oil.

Add ham hock, onions, and green pepper. Cook until slits of ham hock begin to open and vegetables are soft, stirring occasionally. About 8 minutes.

Add garlic, bay leaf, 1 tsp. of salt, pepper to taste, and paprika. Cook for 1 minute.

Add water and bring to a boil. Once boiling, reduce to a simmer and cook for 1 hour.  If soup thickens too much while cooking, add more water as needed.

Drain beans and add to the pot. Once the pot starts to simmer again, cook until beans are starting to get tender, about 1 hour.

Remove ham hock and cool until it can be handled. Remove meat and shred into bite size pieces, returning pieces to the pot. Discard skin and bones.

Add the remaining 2 tsp. salt, potatoes, turnip greens, and chorizo. Cook until beans start to break down and potatoes and greens are tender, about 1 hour.

Remove bay leaf and serve.