This Bean and Cabbage Soup with Smoked Ham Hock Recipe is a hearty, soul-warming bowl that never fails to bring comfort and satisfaction. The rich, smoky flavor from the ham hock perfectly infuses every spoonful of perfectly tender beans and soft cabbage, creating a rustic yet vibrant dish. Whether you’re craving a filling lunch or a cozy dinner, this soup combines simple ingredients into a delicious celebration of homestyle cooking that feels like a warm hug from the inside out.
Ingredients You’ll Need
All you need for this Bean and Cabbage Soup with Smoked Ham Hock Recipe are straightforward, wholesome ingredients that work beautifully together. Each one adds its own unique layer, whether it’s flavor, texture, or color, ensuring every bowl is satisfying and packed with goodness.
- Smoked ham hock: The star ingredient that adds an unbeatable smoky depth and meaty richness to the soup.
- Olive oil: Helps soften the vegetables and adds a subtle fruity note.
- Onion, chopped: Builds the savory base with its natural sweetness and texture.
- Carrots, peeled and diced: Bring a mild sweetness and vibrant orange color.
- Celery stalks, diced: Add a fresh, aromatic crispness and slight bitterness.
- Garlic, minced: Lends a warm and fragrant burst of flavor.
- Cabbage, chopped: Softens beautifully in the broth and adds heartiness along with a mild, earthy flavor.
- Cannellini beans, drained and rinsed: Creamy and tender, they add body and protein.
- Kidney beans, drained and rinsed: Bring a firmer texture and a pop of rich red color.
- Chicken or vegetable stock: The liquid foundation that carries all the flavors together.
- Bay leaves: Infuse subtle herbal notes that elevate the broth complexity.
- Dried thyme: Adds an earthy hint that complements the smoky ham.
- Salt and freshly ground black pepper: Essential to balance and brighten all the flavors.
- Fresh parsley, chopped (optional): A fresh, green garnish that lifts and perfects the finished look and taste.
How to Make Bean and Cabbage Soup with Smoked Ham Hock Recipe
Step 1: Sauté the Base Vegetables
Start by warming the olive oil in a large pot over medium heat. Toss in the chopped onion, carrots, and celery, letting them cook gently until they turn soft and the onion becomes translucent. This slow sauté softens the vegetables and releases their natural sweetness, laying the perfect foundation for the soup’s flavor.
Step 2: Add the Garlic
Once your base veggies are just right, add in the minced garlic. Cook it for about a minute, just until you can smell that wonderful, fragrant aroma. Garlic adds a layer of warmth that makes the soup feel even more inviting.
Step 3: Combine Main Ingredients
Now it’s time for the smoky ham hock, chopped cabbage, cannellini beans, kidney beans, and your stock to join the party. Adding these ingredients together ensures the flavors mix beautifully and the cabbage has enough room to soften without turning mushy. Give it a good stir to blend everything.
Step 4: Season and Boil
Bring in the bay leaves, dried thyme, salt, and freshly ground black pepper to the pot. These aromatics are what will elevate your Bean and Cabbage Soup with Smoked Ham Hock Recipe from simple to spectacular. Bring the entire mix up to a boil, preparing to simmer and develop its rich character.
Step 5: Simmer to Perfection
Once boiling, reduce the heat to low and cover the pot. Let it simmer gently for about 1.5 to 2 hours. This slow cooking tenderizes the ham hock until you can hardly resist the smoky meat falling off the bone, while the flavors meld into a harmonious, comforting broth.
Step 6: Shred the Ham
Take the ham hock out of the pot to cool just enough to handle. Remove the meat from the bone, shredding it into bite-sized pieces. This shredded meat is what makes the soup so hearty and satisfying—return it right back into the pot to soak up every delicious drop.
Step 7: Final Seasoning Touches
Give the soup a taste and add more salt and pepper if needed. Don’t forget to scoop out the bay leaves—they’ve done their job, and now you want the clean, aromatic taste they’ve left behind without the texture.
Step 8: Ready to Serve
Serve your steaming bowl of Bean and Cabbage Soup with Smoked Ham Hock Recipe hot, and if you like, sprinkle with fresh chopped parsley for a pop of color and fresh herbal notes. It’s now ready to be enjoyed!
How to Serve Bean and Cabbage Soup with Smoked Ham Hock Recipe
Garnishes
Fresh parsley is a classic and simple garnish that brightens the deep smoky flavor of this soup. For a little extra touch, you can also add a dollop of sour cream or a sprinkle of grated Parmesan cheese to add creaminess and richness that melt into each spoonful.
Side Dishes
This soup pairs wonderfully with crusty bread or warm cornbread, perfect for sopping up every last bit of the seasoned broth. A light green salad with a citrus vinaigrette can provide a fresh, crisp contrast that balances the soup’s hearty richness without overwhelming it.
Creative Ways to Present
If you’re serving guests, consider setting individual bowls with a swirl of olive oil or a drizzle of chili oil to add a subtle kick and gorgeous shine. Serving in rustic mugs or deep bowls enhances the homey, comforting feeling that this Bean and Cabbage Soup with Smoked Ham Hock Recipe naturally brings to the table.
Make Ahead and Storage
Storing Leftovers
This soup actually gets better the next day as the flavors continue to meld. Store any leftovers in an airtight container in the refrigerator for up to 4 days. The beans and cabbage soak up even more smoky goodness, making it an ideal make-ahead meal.
Freezing
If you want to keep this soup even longer, it freezes beautifully. Just cool the soup completely before transferring it to freezer-safe containers. It can be frozen for up to 3 months, ready to provide a comforting meal anytime you want with minimal effort.
Reheating
Reheat the soup gently on the stovetop over medium-low heat, stirring occasionally until warmed through. If the soup has thickened too much in the fridge or freezer, simply add a splash of broth or water to loosen it up and bring back that perfect spoonable texture.
FAQs
Can I use a different type of ham instead of smoked ham hock?
Absolutely! While the smoked ham hock gives a distinctive depth of flavor, you can use smoked pork shoulder, ham bone, or even smoked turkey leg if those are more accessible. Just keep in mind, the cooking time may vary slightly depending on the cut.
Do I have to use canned beans, or can I use dried beans?
You can use dried beans, but you’ll need to soak and cook them beforehand. Canned beans are convenient and save time, but dried beans can offer a fresher texture if properly prepared.
Is there a vegetarian version of this Bean and Cabbage Soup with Smoked Ham Hock Recipe?
Yes! Simply omit the ham hock and use a rich vegetable broth with some smoked paprika or liquid smoke flavoring to replicate the smokiness. Adding a mix of sautéed mushrooms can also bring a meaty texture.
How can I make the soup spicier if I like heat?
To add some heat, toss in a pinch of red pepper flakes when you add the garlic, or finish the soup with a dash of hot sauce. It’s a great way to personalize the soup’s flavor without overpowering the smoky ham.
Can I prepare this soup in a slow cooker?
Definitely! After sautéing the veggies and garlic, transfer everything to a slow cooker, add the rest of the ingredients, and cook on low for 6 to 8 hours. This hands-off method yields tender and flavorful soup with minimal fuss.
Final Thoughts
This Bean and Cabbage Soup with Smoked Ham Hock Recipe is a true classic that rewards you with rich flavors and comforting textures in every bite. It’s not only easy to make but also a wonderful way to gather around the table with loved ones. Give it a try and savor the warmth and satisfaction that only a homemade soup with smoky ham and tender beans can bring to your kitchen.
Print
Bean and Cabbage Soup with Smoked Ham Hock Recipe
- Prep Time: 0h 15m
- Cook Time: 2h 0m
- Total Time: 2h 15m
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
Description
A hearty and flavorful Bean and Cabbage Soup featuring tender smoked ham hock, cannellini and kidney beans, and fresh vegetables simmered to perfection in a rich broth. This comforting soup is perfect for a cozy meal, delivering a satisfying blend of smoky, savory, and fresh flavors.
Ingredients
Meat and Stock
- 1 large smoked ham hock
- 8 cups chicken or vegetable stock
Vegetables and Beans
- 1 large onion, chopped
- 2 carrots, peeled and diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 1/2 head of cabbage, chopped
- 1 can (15 oz) cannellini beans, drained and rinsed
- 1 can (15 oz) kidney beans, drained and rinsed
Seasonings and Oils
- 2 tablespoons olive oil
- 2 bay leaves
- 1 teaspoon dried thyme
- Salt and freshly ground black pepper, to taste
- 2 tablespoons fresh parsley, chopped (optional)
Instructions
- Sauté Vegetables: Heat the olive oil in a large pot over medium heat. Add the chopped onion, carrots, and celery. Sauté until the vegetables are soft and the onion becomes translucent, approximately 5 to 7 minutes.
- Add Garlic: Stir in the minced garlic and cook for another minute until it becomes fragrant, enhancing the soup’s aroma.
- Add Main Ingredients: Place the smoked ham hock into the pot, followed by the chopped cabbage, drained cannellini beans, kidney beans, and pour in the chicken or vegetable stock. Stir thoroughly to combine all components.
- Season and Boil: Add the bay leaves, dried thyme, salt, and freshly ground black pepper according to taste. Increase the heat to bring the soup to a vigorous boil.
- Simmer the Soup: Once boiling, reduce heat to low to maintain a simmer. Cover the pot and allow the soup to cook gently for 1.5 to 2 hours, enabling the ham hock to become tender and the flavors to meld beautifully.
- Remove and Shred Ham: Carefully remove the ham hock from the pot and let it cool slightly. Separate the meat from the bone, shred it finely, then return the shredded ham to the soup for added richness.
- Final Seasoning: Taste the soup and adjust seasoning with additional salt and pepper if required. Remove and discard the bay leaves to avoid bitterness.
- Serve: Ladle the soup into bowls and garnish with freshly chopped parsley if desired. Serve hot for a comforting meal.
Notes
- The smoked ham hock adds a deep, smoky flavor but can be substituted with smoked turkey leg for a leaner option.
- Vegetable stock can be used for a lighter, vegetarian base, though the ham hock will add richness and depth.
- Feel free to add other vegetables like potatoes or green beans to customize the soup.
- This soup freezes well; store leftovers in airtight containers for up to 3 months.
- Using canned beans speeds up preparation, but soaking and cooking dried beans is a great alternative for added texture.
