Hearty Ham and Vegetable Soup

Dice the onion, mince the garlic. Peel and chop the carrots and potatoes into bite-sized pieces. Slice the leek into rings and rinse well. Shred the green cabbage.

In a large pot or Dutch oven, heat the olive oil over medium heat. Add the diced onion and cook until softened, about 5 minutes. Add the minced garlic and cook for another minute until fragrant.

Add the smoked ham hock, chopped carrots, potatoes, sliced leek, and shredded cabbage to the pot. Stir well to combine with the aromatics.

Pour in the chicken or vegetable broth. Add the bay leaf and fresh thyme sprigs. Bring the soup to a boil, then reduce the heat to low, cover, and simmer for at least 30 minutes, or until the vegetables are tender and the ham hock is easily shreddable. If using a ham hock, remove it from the pot, shred the meat, and discard the bone and skin. Return the shredded ham to the soup.

Rinse and drain the canned white beans. Add them to the soup and simmer for an additional 5-10 minutes to heat through.

Season the soup with salt and freshly ground black pepper to taste. Remember that the ham hock and broth may already be salty, so taste before adding too much.

Ladle the hearty ham and vegetable soup into bowls and serve warm. C'est magnifique!