Go Back
–+ servings
Ham Hock and Bean Cabbage

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
Cook Time 1 hour 30 minutes
Total Time 1 hour 45 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 or substitutes like bacon, pancetta, or leftover ham bone
  • 1 cup Dried White Beans soaked overnight; Great Northern, Cannellini, or Navy beans
  • 4 cups Water or Chicken Broth using broth enhances flavor
  • 1 Onion, chopped essential for aromatic depth
  • 2 cloves Garlic, minced enhances the overall flavor
For the Vegetables
  • 2 Carrots, diced can substitute with parsnips
  • 2 Potatoes, cubed waxy varieties work best
  • 1/2 head Green Cabbage, chopped can swap with savoy cabbage
  • 1 Leek, sliced use extra onion if in a pinch
For Seasoning
  • 1 teaspoon Thyme fresh thyme is a great substitute
  • 1 Bay Leaf remove before serving
  • to taste Salt and Pepper adjust to your taste
  • 2 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 Soup
  1. In 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.
  2. 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.
  3. Add the drained, soaked white beans, thyme, bay leaf, diced carrots, and cubed potatoes. Stir well, cover, and simmer for an additional hour.
  4. Remove the ham hock, shred the meat into bite-sized pieces, discarding the skin and bones, then return it to the pot.
  5. Stir in the chopped cabbage and cover, cooking for an additional 20–30 minutes until tender.
  6. 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

Notes

This 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!