Steps:
- Heat oil in a large stockpot over medium-low heat. Add onion and garlic; cook until soft. Add carrots,tomatoes and juice, chicken and beef stocks, Worch. sauce, potatoes, thyme and parsley. Bring to a boil, reduce heat and simmer, stirring occasionally until potatoes and carrots are near tender. Add ham, salt and pepper. Serve with hot sauce if desired.
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