There’s something magical about cozying up with a steaming bowl of Bean and Cabbage Soup with Smoked Ham Hock on a crisp evening. This recipe is the epitome of comfort food, marrying tender beans and vibrant cabbage in a flavorful broth that’s been infused with the smoky richness of a ham hock. Every spoonful carries layers of taste—from the gentle sweetness of carrots and onions to the earthy bite of cabbage, all tied together by savory stock and fragrant herbs. It’s hearty enough to fill you up but light enough to leave you feeling satisfied rather than weighed down. Whether you’re looking for a simple dinner after a long day or a make-ahead lunch to warm you through, this soup delivers on every front.
Beyond the mouthwatering flavors, this Bean and Cabbage Soup is a breeze for beginner cooks. With just 15 minutes of prep time and a couple of hours of hands-off simmering, you’ll have a soul-soothing meal ready to enjoy. It’s perfect for those following a healthy-eating plan—each 350-calorie serving is brimming with fiber, protein, and micronutrients. The prep work is minimal: chop your veggies, rinse your beans, and let the pot do the heavy lifting. And if you love leftovers (or need freezer-friendly meals), this soup stores beautifully for up to three days in the fridge or can be portioned out for future weeks. Simple, nutritious, and bursting with smoky goodness, this Bean and Cabbage Soup is destined to become a staple in your recipe rotation.
KEY INGREDIENTS IN BEAN AND CABBAGE SOUP WITH SMOKED HAM HOCK
Before we dive into the cooking steps, let’s get acquainted with the key players in this hearty soup. Each ingredient brings unique flavor, texture, and nutrients to the pot, creating a harmonious blend that’s comforting and satisfying.
- Smoked ham hock: This bone-in cut lends a deep, smoky richness to the broth. As it simmers, it releases gelatin and fat, creating a luxuriously savory base.
- Olive oil: Used to sauté the aromatics, it adds a subtle fruitiness while preventing the vegetables from sticking and burning.
- Onion: Provides a sweet, pungent foundation. When cooked until translucent, it melds seamlessly into the broth, enhancing overall depth.
- Carrots: Bring natural sweetness and a pop of color. Their tender bite balances the denser textures of beans and cabbage.
- Celery: Adds a mild, earthy note and a slight crunch if not overcooked. It pairs beautifully with carrots to form a classic mirepoix.
- Garlic: Intensifies flavor with its pungent, aromatic punch. A quick sauté ensures it’s fragrant without turning bitter.
- Cabbage: Offers a tender, slightly sweet crunch that softens during simmering, infusing the soup with fiber and subtle vegetal notes.
- Cannellini beans: Creamy and mild, they absorb the smoky broth while adding protein and a silky texture when mashed slightly.
- Kidney beans: Provide a firmer bite and deep color contrast. Their earthy flavor complements the milder cannellini beans.
- Chicken or vegetable stock: Serves as the liquid base, carrying all the flavors and ensuring a well-seasoned, cohesive soup.
- Bay leaves: Introduce a gentle herbal scent that rounds out the richness of the meat and beans.
- Dried thyme: Sprinkles in subtle lemony-earthy undertones, enhancing warmth and depth.
- Salt and black pepper: Essential seasonings to balance flavors and bring out each ingredient’s best qualities.
- Fresh parsley: Added at the end for a bright, herbaceous finish and a splash of vibrant green color.
HOW TO MAKE BEAN AND CABBAGE SOUP WITH SMOKED HAM HOCK
Let’s walk through the steps to transform these simple ingredients into a comforting, flavor-packed soup. You’ll harness basic techniques like sautéing, simmering, and shredding to build layers of taste and texture, resulting in a soul-warming meal perfect for lunch or dinner.
1. Heat the olive oil in a large pot over medium heat. Once the oil shimmers, add the chopped onion, carrots, and celery. Sauté the vegetables, stirring occasionally, until they become tender and the onion turns translucent—about 5–7 minutes. This step develops a sweet, flavorful base.
2. Add the minced garlic to the pot and cook for another minute, stirring constantly. You’ll know it’s ready when the garlic releases its fragrant aroma but before it begins to brown.
3. Nestle the smoked ham hock into the pot, followed by the chopped cabbage, cannellini beans, kidney beans, and chicken or vegetable stock. Give everything a good stir so the beans and veggies are evenly distributed around the ham hock.
4. Tuck the bay leaves into the soup, sprinkle in the dried thyme, and season with salt and freshly ground black pepper. Increase the heat to bring the liquid to a rolling boil, allowing all the flavors to wake up.
5. Once boiling, reduce the heat to maintain a gentle simmer, cover the pot with a lid, and let it cook for 1½ to 2 hours. During this time, the ham hock will tenderize and infuse the broth with its smoky richness while the cabbage and beans soften perfectly.
6. Carefully remove the ham hock from the pot and place it on a cutting board. Allow it to cool slightly before handling. Use a fork or your fingers to shred the meat off the bone, discarding any fat and connective tissue.
7. Return the shredded ham back to the soup, stirring to combine. Taste and adjust the seasoning with more salt and pepper if needed. Remember to fish out and discard the bay leaves before serving.
8. Ladle the hot soup into bowls and garnish with fresh parsley if desired. Serve immediately for the best flavor and texture.
SERVING SUGGESTIONS FOR BEAN AND CABBAGE SOUP WITH SMOKED HAM HOCK
Once your soup is ready, presentation and accompaniments can elevate the experience even further. Think of serving as the final flourish—adding textures, contrasts, or dips that complement the smoky, hearty profile of the soup. From crunchy garnishes to crusty breads, these ideas will turn a simple bowl into a memorable meal.
- Serve with crusty bread: Tear into a warm baguette or country loaf and dunk it into the soup to soak up every drop of that flavorful broth.
- Top with toasted croutons: Homemade croutons seasoned with garlic powder and olive oil add crunch and a hint of extra savory goodness.
- Offer a side of tangy pickles: Cornichons or dill pickles provide a bright, acidic counterpoint that cuts through the hearty, smoky notes.
- Add a dollop of plain yogurt or sour cream: A spoonful swirled on top delivers creamy coolness and a slight tang, balancing the depth of the soup.
HOW TO STORE BEAN AND CABBAGE SOUP WITH SMOKED HAM HOCK
A big pot of soup means leftovers—and that’s a wonderful thing! Proper storage ensures you enjoy tomorrow’s meal with just as much flavor and freshness as the day you made it. Whether you’re refrigerating for quick reheat or freezing for future convenience, these tips will maintain texture, taste, and quality.
- Refrigerate in an airtight container: Allow the soup to cool to room temperature, then transfer to a sealed container. Store in the fridge for up to three days, reheating gently on the stove.
- Freeze in portion-sized bags: Divide cooled soup into freezer-safe bags or containers. Lay bags flat to save space. Freeze for up to three months and thaw overnight in the fridge before reheating.
- Use vacuum sealing: For longer freezer storage and minimal ice crystals, vacuum-seal individual portions. This method locks in moisture and prevents freezer burn.
- Label and date every container: Keeping track of when you stored the soup helps ensure you consume it while it’s at its peak flavor.
CONCLUSION
This Bean and Cabbage Soup with Smoked Ham Hock is more than just a meal—it’s a comforting ritual, a warming hug on a chilly day, and a simple way to bring friends and family together around the table. We’ve covered everything from key ingredients and step-by-step instructions to creative serving ideas and smart storage tips, ensuring every aspect of your soup adventure is covered. With beginner-friendly steps and just 15 minutes of prep time, even novice cooks can confidently simmer up a pot of smoky, vegetable-packed goodness. Whether you’re sitting down for a casual lunch, enjoying a relaxing dinner, or stocking your freezer for busy weeks ahead, this recipe delivers reliable comfort and flavor every time.
Feel free to print this article and save it in your recipe collection for easy reference. You’ll also find an FAQ section below to address any lingering questions about ingredients, substitutions, or cooking times. If you give this Bean and Cabbage Soup a try, please leave a comment and let me know how it turned out! I’d love to hear your feedback, stories, or any creative twists you’ve added. Your questions and suggestions help make this community of home cooks even better, so don’t hesitate to reach out if you need help or want to share your soup success. Enjoy every cozy, smoky spoonful!
Bean and Cabbage Soup with Smoked Ham Hock
Description
This bean and cabbage soup is richly flavored with tender smoked ham hock, vibrant veggies, and a blend of spices, creating a cozy meal that warms the soul.
Ingredients
Instructions
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Heat the olive oil in a large pot over medium heat. Add the chopped onion, carrots, and celery. Sauté until the vegetables are soft and the onion is translucent, about 5–7 minutes.
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Add the minced garlic and cook for another minute until fragrant.
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Place the smoked ham hock into the pot, followed by the chopped cabbage, cannellini beans, kidney beans, and chicken or vegetable stock. Stir well to combine.
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Add the bay leaves, dried thyme, salt, and freshly ground black pepper. Bring the soup to a boil.
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Once boiling, reduce the heat to a simmer and cover the pot. Let it cook for 1.5 to 2 hours, or until the ham hock is tender and the flavors have melded together.
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Remove the ham hock from the pot and let it cool slightly. Remove the meat from the bone, shred it, and return it to the soup.
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Adjust the seasoning with more salt and pepper if needed. Remove the bay leaves.
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Serve hot, garnished with fresh parsley if desired.
Note
- Smoked ham hock adds a depth of flavor; for a vegetarian option, omit the ham hock and increase beans by one more can.
- For a thicker soup, mash some of the beans before adding them to the pot.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- This soup is perfect for freezing; divide it into portions for an easy future meal.
