Go Back
–+ servings
Ham Hock and Bean Cabbage

Hearty Ham Hock and Bean Cabbage Soup for Cozy Nights

A comforting Ham Hock and Bean Cabbage Soup that's perfect for chilly evenings.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 1 hour 30 minutes
Additional Cooking Time 30 minutes
Total Time 2 hours 15 minutes
Servings: 6 bowls
Course: Dinner
Cuisine: French
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Soup Base
  • 1 piece Smoked Ham Hock Can substitute with bacon or pancetta.
  • 1 pound Dried White Beans Great Northern or Cannellini beans are excellent.
  • 6 cups Water or Chicken Broth Broth elevates the richness.
  • 2 tablespoons Olive Oil Can substitute with vegetable oil.
For the Aromatics
  • 1 piece Onion Chop finely for even flavor distribution.
  • 2 cloves Garlic Minced best for maximum impact.
  • 1 piece Leek Slice thinly and wash well.
For the Vegetables
  • 2 pieces Carrots Dice into uniform pieces.
  • 2 cups Potatoes Cube into bite-sized pieces.
  • 4 cups Green Cabbage Chop finely.
For the Seasoning
  • 1 teaspoon Thyme Adjust quantity based on preference.
  • 1 leaf Bay Leaf Remove before serving.
  • to taste Salt and Pepper Adjust according to taste.

Equipment

  • Large Pot

Method
 

Step-by-Step Instructions for Smoked Ham Hock and Bean Cabbage Soup
  1. In a large pot, heat 2 tablespoons of olive oil over medium heat. Add 1 finely chopped onion, 2 minced garlic cloves, and 1 sliced leek. Sauté for about 5 minutes until the onion is translucent.
  2. Add the smoked ham hock to the pot, then pour in 6 cups of water or chicken broth, covering the meat completely. Bring to a boil, then reduce to a simmer. Cook uncovered for about 30 minutes.
  3. Stir in 1 pound of soaked white beans, 1 teaspoon of dried thyme, and 1 bay leaf alongside diced carrots and cubed potatoes. Cover partially and simmer for about 1 hour.
  4. Remove the ham hock from the pot using a slotted spoon. Shred the meat off the bone and return it to the pot.
  5. Add 4 cups of chopped green cabbage to the pot and stir to incorporate. Simmer for an additional 20-30 minutes until the cabbage is tender.
  6. Taste and adjust seasoning with salt and pepper. Serve hot with crusty French bread.

Nutrition

Serving: 1bowlCalories: 350kcalCarbohydrates: 45gProtein: 25gFat: 10gSaturated Fat: 3gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 5gCholesterol: 60mgSodium: 800mgPotassium: 800mgFiber: 12gSugar: 5gVitamin A: 400IUVitamin C: 30mgCalcium: 100mgIron: 3mg

Notes

Best enjoyed fresh; flavor evolves beautifully with resting.

Tried this recipe?

Let us know how it was!