Ham Hock and Vegetable Soup

Instructions

1. 1

   Rinse the ham hock under cold water to remove any excess salt.

2. 2

   In a large pot, combine the ham hock and chicken broth. Bring to a boil over medium-high heat.

3. 3

   Reduce the heat to low, cover, and simmer for about

4. 4

   5 to 2 hours, or until the ham hock is tender.

5. 5

   Remove the ham hock from the pot and set it aside to cool slightly.

6. 6

   Add the diced carrots, celery, potato, chopped onion, and minced garlic to the pot.

7. 7

   Stir in the thyme and bring the mixture back to a simmer.

8. 8

   Cook the vegetables for about 20-25 minutes, or until they are tender.

9. 9

   While the vegetables are cooking, remove the meat from the ham hock, discarding the bone and any excess fat. Shred the meat into bite-sized pieces.

10. 10

    Return the shredded ham to the pot and stir to combine.

11. 11

    Taste the soup and adjust seasoning with salt and pepper as needed.

12. 12

    Serve hot, garnished with fresh herbs if desired.