Combine the stock, potatoes, tomatoes, cabbage, turnips, carrots, onion, garlic, and ham hock in a large soup pot. Add the stone, if using. Bring to a boil, then reduce the heat to low and simmer, stirring occasionally, until the soup is thick and the vegetables are fork-tender, about 2 hours. Remove the ham hock from the soup, remove the meat from the bone, and chop it into ½ inch pieces. Add the meat back to the soup. Season to taste with the salt and pepper. Serve piping hot.
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