1. Cut all the vegetables into 1/4 inch dices and place them in crockpot. Add all of the remaining ingredients except salt and pepper and parsley. Cover and cook on high for 7 hours.
2. Remove the ham hock and set aside to cool slightly. When cool enough to handle, shred any meat from the bone and return meat to pot. Season the soup with salt and pepper, then stir in the parsley. Serve immediately.
Serves 6
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