This hearty pot starts with onion, carrots, and celery cooked down until soft and sweet, then built out with garlic, bay leaves, and thyme for real depth. A whole smoked ham hock simmers right in the broth for hours, turning fall-apart tender before it's shredded and stirred back into the pot for smoky, savory bites in every spoonful. The long, slow simmer gives the soup a rich, thick body and a deeply savory backbone that tastes like it's been on the stove all day, because it has. A scatter of fresh parsley at the end brightens things up and keeps the whole bowl feeling fresh rather than heavy. It's a comforting, low-maintenance dinner that leans on real vegetables, bone-in meat, and slow cooking rather than anything processed, which makes it a solid choice for a Paleo table. Ladle it up with a good crusty side and you've got a satisfying, stick-to-your-ribs meal.
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Melt the butter in a large Dutch oven over medium heat. Add the onion, carrots, and celery and cook, stirring occasionally, until softened and the onion is translucent, about 8–10 minutes.
Add the garlic and cook, stirring constantly, until fragrant, about 1 minute, watching closely so it does not brown.
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