This recipe originally came from the Los Angeles Times Magazine in the 90s. I think it was an adaptation even then. In the 15 or so years I've been making it I've fiddled around with it a fair amount. This is just an amazing soup, and can be customized in many different ways. I'm not big on ham hocks so I swap out a package of finely cubed smoked tofu instead. You can (and I often do) substitute sweet potatoes or parsnips for the carrots and veggie broth for the chicken. Red bell peppers are also good. Toasting the cumin before putting it in the soup adds a lovely depth to the soup. And the house smells amazing while it's cooking. This is my fall and winter go-to soup - every year.

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