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
Scale
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.
