In a large soup pot add the water, vegetable broth, ham hock, cabbage and carrots. Cover and bring to a boil. Let boil for about 10 minutes, stirring occasionally.
Stir in the remaining ingredients and salt and pepper, to taste. Reduce the heat to a simmer. Let cook for about 40 minutes or until the vegetables are tender, stirring occasionally.
Tip: If you don’t have ham hock, you can also substitute with about 7 slices of thick-cut bacon.