Description

This hearty Bean and Cabbage Soup with Smoked Ham Hock combines creamy white beans, tender green cabbage, and smoky ham to create a comforting, nutritious bowl perfect for any chilly evening. Loaded with fiber and rich flavors, it makes a satisfying main dish or starter that showcases simple pantry staples elevated by slow simmering and fresh ingredients.

Ingredients

Scale

Meat and Beans

1 smoked ham hock (about 1–1.5 lbs)
1 ½ cups dried white beans (cannellini, great northern, or navy beans)

Vegetables

1 medium green cabbage, shredded (about 6 cups)
1 large onion, diced
3 cloves garlic, minced
2 medium carrots, diced
2 celery stalks, diced

Herbs and Seasonings

2 bay leaves
1 teaspoon dried thyme (or 1 tablespoon fresh thyme)
Salt, to taste
Freshly ground black pepper, to taste

Liquids

6 cups chicken or vegetable broth
2 tablespoons olive oil (for sautéing)

Instructions

Prepare the Beans: Soak the dried white beans overnight in cold water, or use the quick soak method by boiling them for 2 minutes then letting them sit covered for 1 hour. This softens the beans for even cooking and better flavor absorption.
Sauté the Vegetables: Heat olive oil in a large pot over medium heat. Add diced onions, garlic, carrots, and celery. Cook gently until the vegetables are tender and fragrant, about 5-7 minutes, creating a flavorful base for the soup.
Add the Ham Hock and Broth: Place the smoked ham hock into the pot along with the drained beans. Pour in the chicken or vegetable broth. Bring the mixture to a boil, then reduce heat and simmer gently to let the smoky ham infuse the broth and soften the beans, about 1 to 1 ½ hours.
Incorporate Cabbage and Herbs: Once the beans are tender, add the shredded cabbage, bay leaves, and thyme to the pot. Continue to cook for another 20-30 minutes until the cabbage is softened but still retains a slight crunch, balancing texture in the soup.
Season and Serve: Remove the ham hock from the pot and shred the meat off the bone. Discard the bone and bay leaves, then stir the shredded ham back into the soup. Season with salt and freshly ground black pepper to taste. Serve warm, garnished as desired.

Notes

Use quality smoked ham hocks for the richest smoky flavor in the broth.
Soaking dried beans ahead saves cooking time and improves texture.
Add cabbage late in cooking to avoid mushy texture.
Shred the ham thoroughly to distribute smoky flavor throughout.
If the soup is too thick when reheating, thin with a splash of broth or water.

Prep Time: 15 minutes (plus overnight soaking time for beans)
Cook Time: 1 hour 45 minutes
Category: Appetizers
Method: Simmering
Cuisine: American

Nutrition

Serving Size: 1.5 cups
Calories: 280
Sugar: 5g
Sodium: 600mg
Fat: 8g
Saturated Fat: 2g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 32g
Fiber: 10g
Protein: 18g
Cholesterol: 40mg

Keywords: bean soup, cabbage soup, smoked ham hock, hearty soup, gluten free, comfort food