In 5-quart Dutch oven or kettle over high heat, bring all ingredients to boiling.
Reduce heat to low; simmer, covered for 1-1/2 hours adding more water if too thick.
Discard bay leaf and remove ham hock from soup; cool.
Cut off any meat and skin from bones. Chop meat and return to soup. Discard the bones.
Over low heat, reheat soup, covered, 15 minutes or until hot. Makes 2-1/2 quarts or 10 – 1 cup servings.