Description

Hearty Bean and Cabbage Soup with Smoked Ham Hock is a comforting, rustic dish perfect for chilly days. Featuring tender beans, vibrant cabbage, and the rich smoky depth of ham hock, this one-pot meal is nourishing, flavorful, and easy to prepare. Slow simmering melds the simple ingredients into a warm, satisfying soup that feels like a cozy hug on a cold afternoon.

Ingredients

Scale

Meat and Protein

1 smoked ham hock (about 1 pound)
1 cup dried navy or great northern beans

Vegetables

4 cups green cabbage, shredded
1 medium onion, chopped
2 carrots, chopped
2 celery stalks, chopped
3 cloves garlic, minced

Herbs and Seasonings

2 bay leaves
1 teaspoon dried thyme or 1 tablespoon fresh thyme
Salt, to taste
Black pepper, to taste

Liquids

6 cups chicken or vegetable broth

Optional for Variations

Smoked paprika (substitute for ham hock in vegetarian version)
Crushed red pepper flakes or chopped jalapeños (for spice)
Kale or Swiss chard (substitute or addition to cabbage)

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Instructions

Prepare the Beans: Rinse the dried beans thoroughly and soak them overnight or use a quick soak method to soften them, ensuring even cooking and optimal absorption of smoky flavors.
Sauté the Aromatics: Heat a touch of oil in a large soup pot over medium heat. Add chopped onions, carrots, celery, and garlic, sautéing until they become fragrant and tender to build the soup’s flavorful base.
Add Smoked Ham Hock and Liquids: Place the smoked ham hock into the pot along with the soaked beans, bay leaves, thyme, and broth. Bring the mixture to a gentle simmer to meld the flavors together.
Simmer for Tenderness: Cook the soup on low heat for about 1.5 to 2 hours, until the beans are soft and the ham is falling off the bone. Skim off any foam that forms on the surface for a clear broth.
Incorporate the Cabbage: Add the shredded cabbage about 15 minutes before the end of cooking to soften it slightly while retaining a bit of crunch and vibrant color.
Final Seasoning and Serve: Remove the ham hock from the pot, shred the meat, and discard the bone. Stir the shredded ham back into the soup, then adjust seasoning with salt and pepper. Serve hot, garnished as desired.

Notes

Soak beans properly to reduce cooking time and achieve a creamy texture.
Use quality smoked ham hock for the best smoky flavor.
Simmer slowly to develop deep, rich flavors and tender meat.
Skim excess fat during cooking for a lighter broth.
Add fresh herbs like thyme or parsley near the end for bright flavor.
Add cabbage late in cooking to preserve texture and avoid mushiness.

Prep Time: 15 minutes (plus overnight soaking)
Cook Time: 1 hour 45 minutes to 2 hours
Category: Soup
Method: Simmering
Cuisine: American Comfort Food

Nutrition

Serving Size: 1.5 cups
Calories: 280 kcal
Sugar: 5 g
Sodium: 600 mg
Fat: 6 g
Saturated Fat: 2 g
Unsaturated Fat: 3 g
Trans Fat: 0 g
Carbohydrates: 40 g
Fiber: 10 g
Protein: 18 g
Cholesterol: 45 mg