In a large pot or Dutch oven, heat olive oil over medium heat. Add chopped onion, minced garlic, and sliced leek, sauté for 5–7 minutes until translucent.

Stir in your smoked ham hock, pressing it into the center, and pour in enough water or chicken broth to cover it completely. Bring to a rolling boil.

Reduce heat to low, stir in soaked white beans, thyme, bay leaf, sliced carrots, and diced potatoes. Simmer gently for about 1 hour with a slightly ajar lid.

Remove the ham hock, shred the meat off the bone, and return the shredded meat to the pot.

Add chopped green cabbage and increase heat slightly. Cover the pot and simmer for an additional 20–30 minutes.

Taste the soup, season with salt and pepper as needed. Remove the bay leaf before serving. Enjoy with crusty bread.