1. In a large pot, add the ham hock, chopped onion, and garlic. Sauté over medium heat for 5 minutes until the onion softens.
2. Add the carrots, celery, potatoes, bay leaf, thyme (if using), and broth. Stir well.
3. Bring the mixture to a boil, then reduce heat to low and cover. Let it simmer for 1.5 to 2 hours, or until the ham hock is tender and the meat starts falling off the bone.
4. Remove the ham hock from the pot, and allow it to cool slightly. Shred the meat off the bone and return it to the soup. Discard the bone and any excess fat.
5. If you like a thicker consistency, you can add split peas or lentils in the last hour of cooking.
6. Season with salt and pepper to taste, and garnish with fresh parsley.
Serve this hearty soup with crusty bread or cornbread on the side!
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