Jump to Recipe Print RecipeThe aroma of slow-simmering goodness wafts through the kitchen as I lift the lid on my bubbling pot of Smoky Ham Hock and Bean Cabbage Soup—a heartwarming recipe that embodies comfort in every spoonful. This traditional Garbure brings together tender, protein-packed white beans and smoky ham hock, all steeped in a deeply flavorful broth that transforms even the chilliest of evenings into cozy moments. Not only is this dish satisfying and nourishing, but it’s also incredibly adaptable, meaning you can make it your own based on what’s available in your pantry. Perfect for those who desire hearty meals without the fuss of fast food, I can’t wait for you to discover the magic of this rustic French delight. Are you ready to warm up with a bowl of rich, flavorful comfort? Why is This Soup So Special? Rich, Smoky Flavor: The use of smoked ham hock infuses a depth of flavor that transforms the broth into something extraordinary. Hearty and Nourishing: Packed with white beans and vibrant vegetables, this soup offers a satisfying meal that keeps you full and content. Versatile Ingredients: Customize the recipe with whatever beans or veggies you have on hand, allowing for endless variations. You could even try adding some greens or explore alternatives like those in my Zucchini Ground Beef recipe! Time-Saving Comfort: It simmers away while you relax, making it perfect for busy schedules while still delivering a homemade experience. Crowd-Pleasing Delight: Whether serving it on a family night or for guests, everyone raves about the comforting nature of this dish! Pair it with a fresh baguette or the delightful Cheese Grape Skewers for an amazing meal! Ham Hock and Bean Cabbage Ingredients For the Soup Base • Smoked Ham Hock – Essential for deep smoky flavor; substitutes include bacon, pancetta, or a leftover ham bone for similar richness. • Dried White Beans – Add protein and fiber; soak overnight for the best texture—Great Northern, Cannellini, or Navy beans work well. • Water or Chicken Broth – Forms the soup base; using broth enhances the soup’s flavor significantly. • Onion (1, chopped) – Provides aromatic depth; this ingredient is a fundamental part of the flavor base. • Garlic (2 cloves, minced) – Enhances the overall flavor; fresh garlic truly elevates your dish. For the Vegetables • Carrots (2, diced) – Adds natural sweetness and texture; feel free to substitute with parsnips if you prefer. • Potatoes (2, cubed) – Contributes heartiness to the soup; waxy varieties work best. • Green Cabbage (1/2 head, chopped) – Adds a nice texture and slight sweetness; swap with savoy cabbage for a unique taste. • Leek (1, sliced) – Imparts a subtle onion flavor; if you’re in a pinch, use extra onion instead. For Seasoning • Thyme (1 teaspoon) – Introduces a lovely herbal note; fresh thyme is a wonderful substitute for dried. • Bay Leaf (1) – Offers depth to the broth; be sure to remove it before serving. • Salt and Pepper – Essential for proper seasoning; always adjust to suit your taste. • Olive Oil (2 tablespoons) – Perfect for sautéing the vegetable base; feel free to use vegetable oil as an alternative. As you gather these ingredients, imagine how the rich aroma of Ham Hock and Bean Cabbage Soup will fill your kitchen, inviting everyone to the table for a bowlful of comfort! Step‑by‑Step Instructions for Ham Hock and Bean Cabbage Soup Step 1: Sauté the Aromatics In a large pot or Dutch oven, heat 2 tablespoons of olive oil over medium heat. Once the oil shimmers, add the chopped onion, minced garlic, and sliced leek. Sauté for about 5–7 minutes, stirring occasionally, until the vegetables are soft and fragrant. Ensure they are translucent but not browned to maintain the soup’s fresh flavor. Step 2: Add the Ham Hock Next, introduce the smoked ham hock to the pot, allowing it to mingle with the sautéed vegetables. Pour in enough water or chicken broth to cover the ham hock completely. Increase the heat to high and bring the mixture to a boil. Once boiling, reduce the heat to low and let it simmer gently for about 30 minutes to develop rich flavors. Step 3: Incorporate the Beans and Veggies After the broth has simmered, add the drained, soaked white beans along with thyme, bay leaf, diced carrots, and cubed potatoes. Stir well to combine all the ingredients, then cover the pot and let the soup simmer for an additional hour. This will allow the flavors to meld and the beans to soften beautifully. Step 4: Shred the Ham Hock Once your soup has reached that heavenly aroma and the beans are tender, carefully remove the ham hock from the pot. Allow it to cool slightly, then shred the meat into bite-sized pieces using two forks. Discard the skin and bones, and return the shredded ham to the pot. This adds a delicious smoky richness to your Ham Hock and Bean Cabbage Soup. Step 5: Add the Cabbage To finish off your savory masterpiece, stir in the chopped green cabbage. Cover the pot again and cook for an additional 20–30 minutes until the cabbage is tender but still vibrant. You want to achieve a delicate texture that complements the heartiness of the beans and ham, adding both flavor and visual appeal. Step 6: Season Before Serving Finally, taste the soup and season generously with salt and pepper according to your preference. This step enhances the overall flavor and brings the comforting elements of the Ham Hock and Bean Cabbage Soup together. Serve it hot, accompanied by crusty bread for a truly satisfying meal. Make Ahead Options These Smoky Ham Hock and Bean Cabbage Soups are perfect for meal prep enthusiasts! You can prepare the soup base (without the cabbage) up to 24 hours in advance; simply let it cool before transferring it to an airtight container and refrigerating. The beans and other ingredients will continue to soak up the rich flavors as they sit. When you’re ready to serve, just reheat the soup gently on the stove, adding the chopped cabbage for the last 20-30 minutes of cooking time to keep it vibrant and tender. This way, you’ll enjoy a deliciously warm meal that tastes just as wonderful as if it were freshly made, saving you time and effort on busy weeknights! What to Serve with Ham Hock and Bean Cabbage Soup Embrace the comforting warmth of a full meal with delights that perfectly complement your soup’s rich flavors. Crusty Baguette: The ideal partner for soaking up the flavorful broth, a fresh baguette adds the perfect texture to every bite. Green Salad with Vinaigrette: A light, refreshing salad balances the hearty soup, enhancing the meal’s overall freshness and appeal. Consider adding nuts for crunch! Savory Cheese Plate: Serve alongside assorted cheeses to elevate the dining experience. The creamy textures and variety of flavors can complement the smokiness beautifully. Roasted Vegetables: Caramelized roasted carrots and Brussels sprouts offer a sweet contrast to the soup’s richness, making for a wholesome addition to your table. Garlic Breadsticks: Soft, warm breadsticks brushed with garlic butter are irresistible. They provide an aromatic, savory touch that pairs wonderfully with soup. Dry White Wine: A chilled glass of Sauvignon Blanc will enhance the meal. Its crisp acidity cuts through the soup’s richness, making each sip delightful. Apple Crisp for Dessert: Conclude your evening with a warm apple crisp. The sweet, cinnamon flavors are a comforting way to round out your meal after the savory soup. How to Store and Freeze Ham Hock and Bean Cabbage Fridge: Store the soup in an airtight container in the refrigerator for up to 3 days. Let it cool completely before sealing to maintain freshness. Freezer: Divide the soup into portion-sized containers and freeze for up to 3 months. Thaw in the fridge overnight before reheating for best results. Reheating: Gently reheat the soup on the stove or in the microwave, adding a splash of water or broth if necessary to restore consistency and flavor. Make-Ahead Tips: This Ham Hock and Bean Cabbage Soup actually tastes better after a day in the fridge, allowing the flavors to deepen even further! Expert Tips for Ham Hock and Bean Cabbage Soup Use the Right Pot: A Dutch oven or heavy pot ensures even cooking and prevents scorching. This is crucial for achieving the best Ham Hock and Bean Cabbage Soup. Simmer Longer: Allowing the soup to simmer for an extended period enhances depth of flavor. Don’t rush; the longer it cooks, the more delicious it becomes! Taste and Adjust: Right before serving, always taste the soup. Adjust the seasoning with salt and pepper to ensure every spoonful is just right. Shred Wisely: When removing the ham hock, be sure to shred the meat into small pieces. This ensures every bite of Ham Hock and Bean Cabbage Soup is packed with flavor. Cabbage Crunch: Add the chopped cabbage towards the end of cooking. This keeps it vibrant and tender without losing its texture. Customize Veggies: Feel free to swap vegetables based on your preferences or what you have in your pantry, as this soup is wonderfully adaptable! Ham Hock and Bean Cabbage Variations Feel free to add a personal touch to your soup and make it uniquely yours with these tasty variations! Vegetarian Delight: Replace smoked ham hock with smoked tempeh or mushrooms for a hearty, meat-free option. Your soup will still be packed with umami flavors. Spicy Kick: Throw in a diced jalapeño or cayenne pepper while sautéing the onions for a warm, spicy twist. This adds just the right amount of heat to elevate your comforting bowl. Creamy Texture: Stir in a splash of heavy cream or coconut milk just before serving for added richness. It’s a luxurious touch that pairs beautifully with the smoky goodness. Herb Explosion: Experiment with fresh herbs like dill or parsley for a burst of freshness. Topping your soup with a sprinkling of herbs not only brightens the flavor but also adds a beautiful pop of color. Citrus Zing: Add a squeeze of lemon or a splash of vinegar right before serving to brighten the flavors. This simple step can bring your soup to life! Flavorful Substitutions: If ham hock isn’t on hand, use sausage or leftover chicken for a different yet delicious meat option. You can also try adding some of the delicious ingredients from my Garlic Butter Potatoes for an extra punch! Bean Variety: Swap out white beans for black beans or chickpeas for a different texture and flavor profile. Each type of bean will bring its unique charm to your pot! Savory Toppings: Finish your hearty bowl with some grated cheese or croutons for added texture and flavor. A touch of melted cheese can make each spoonful an indulgent treat! No matter how you change it up, this soup promises to deliver warm, comforting goodness with every serving! Ham Hock and Bean Cabbage Soup Recipe FAQs What type of beans should I use for this soup? You can use dried white beans such as Great Northern, Cannellini, or Navy beans. I recommend soaking them overnight for the best texture. If you’re short on time, canned beans can be a quick substitute; just drain and rinse them before adding to the soup. How long can I store the soup in the refrigerator? You can store your Ham Hock and Bean Cabbage Soup in an airtight container in the refrigerator for up to 3 days. Make sure it cools completely before sealing to preserve its freshness. When you’re ready to enjoy it again, simply reheat it gently on the stovetop. Can I freeze the Ham Hock and Bean Cabbage Soup? Absolutely! To freeze, divide the soup into portion-sized containers and store in the freezer for up to 3 months. When you want to enjoy it, just thaw in the fridge overnight, and then reheat on the stove with a splash of water or broth to regain its creamy consistency. What if my soup is too thick or thin? If your soup turns out too thick, simply stir in a little water or broth gradually until you reach your desired consistency. Conversely, if it’s too thin, let it simmer uncovered for additional time. This will allow some liquid to evaporate, thickening the soup without sacrificing its delicious flavors. Are there any dietary considerations I should be aware of? Definitely! Ensure that your smoked ham hock is free from allergens if you’re cooking for someone who has specific dietary needs. Additionally, this soup is high in protein and fiber, making it satisfying. If you’re serving it to pets, be cautious to hold back any onion or spices, as these can be harmful to them. What if I don’t have a Dutch oven? No worries! You can absolutely use a heavy stockpot for this recipe. The key is to ensure even cooking and a steady simmer to allow the flavors to meld beautifully. If you have a slow cooker, it’s also an excellent option for hands-off cooking! Just follow the same steps and adjust cooking times accordingly. Ham Hock and Bean Cabbage Soup: Comfort in Every Spoonful This hearty Ham Hock and Bean Cabbage soup combines protein-packed beans and smoky ham hock in a deeply flavorful broth for ultimate comfort. Print Recipe Pin Recipe Prep Time 15 minutes minsCook Time 1 hour hr 30 minutes minsTotal Time 1 hour hr 45 minutes mins Servings: 6 bowlsCourse: DinnerCuisine: FrenchCalories: 350 Ingredients Equipment Method Nutrition Notes Ingredients 1x2x3x? For the Soup Base1 piece Smoked Ham Hock or substitutes like bacon, pancetta, or leftover ham bone1 cup Dried White Beans soaked overnight; Great Northern, Cannellini, or Navy beans4 cups Water or Chicken Broth using broth enhances flavor1 Onion, chopped essential for aromatic depth2 cloves Garlic, minced enhances the overall flavorFor the Vegetables2 Carrots, diced can substitute with parsnips2 Potatoes, cubed waxy varieties work best1/2 head Green Cabbage, chopped can swap with savoy cabbage1 Leek, sliced use extra onion if in a pinchFor Seasoning1 teaspoon Thyme fresh thyme is a great substitute1 Bay Leaf remove before servingto taste Salt and Pepper adjust to your taste2 tablespoons Olive Oil can use vegetable oil as alternative Equipment large pot or Dutch oven Method Step-by-Step Instructions for Ham Hock and Bean Cabbage SoupIn a large pot or Dutch oven, heat olive oil over medium heat and sauté chopped onion, minced garlic, and sliced leek for about 5–7 minutes until soft.Add the smoked ham hock and pour in enough water or chicken broth to cover it completely. Bring to a boil, then reduce heat and simmer for about 30 minutes.Add the drained, soaked white beans, thyme, bay leaf, diced carrots, and cubed potatoes. Stir well, cover, and simmer for an additional hour.Remove the ham hock, shred the meat into bite-sized pieces, discarding the skin and bones, then return it to the pot.Stir in the chopped cabbage and cover, cooking for an additional 20–30 minutes until tender.Taste and season with salt and pepper. Serve hot with crusty bread. Nutrition Serving: 1bowlCalories: 350kcalCarbohydrates: 40gProtein: 25gFat: 10gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 30mgSodium: 700mgPotassium: 800mgFiber: 10gSugar: 5gVitamin A: 2000IUVitamin C: 20mgCalcium: 50mgIron: 3mg NotesThis soup is customizable with different beans and veggies based on your pantry. It tastes even better the next day! Tried this recipe?Let us know how it was!