I start by heating olive oil in a large stockpot over medium-high heat. I sear the ham hock for a few minutes on each side until the outside gets that golden, smoky crust. This step boosts flavor.

I add onions, garlic, celery, and carrots to the pot and stir for about 5–6 minutes until they begin to soften. The base of the soup starts to smell absolutely divine here.

I pour in the water or chicken broth and stir in the diced tomatoes, bay leaf, and thyme. Then I add the ham hock back into the pot. I bring everything to a boil, then reduce to a gentle simmer. I cover and let it cook for 1.5 to 2 hours until the ham hock becomes tender and the flavors blend beautifully.

Once the ham is tender, I add the potatoes, zucchini, and green beans. I continue simmering uncovered for another 30 minutes until the veggies are soft and the soup thickens slightly.

I remove the ham hock from the pot, shred the meat off the bone, and return the meat to the soup. I discard the bone and any tough skin.

I taste and adjust the seasoning with salt and pepper. I ladle the soup into bowls and sprinkle with fresh parsley before serving.