Go Back
Bowl of smoked ham hock and bean cabbage soup garnished with herbs.

Smoked Ham Hock and Bean Cabbage Soup

A hearty and comforting soup that combines smoky ham hock, tender beans, and vibrant vegetables, perfect for family dinners or meal prep.
Print Recipe Pin Recipe
Prep Time 8 hours
Cook Time 2 hours
Total Time 10 hours
Servings: 6 servings
Course: Dinner, Main Course, Soup
Cuisine: American, Comfort Food
Calories: 320
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 piece smoked ham hock
  • 2 cups dry beans (white or navy beans)
  • 1 medium head cabbage, chopped
  • 1 medium onion, diced
  • 2 medium carrots, diced
  • 2 stalks celery, diced
  • 4 cloves garlic, minced
  • 6 cups chicken or vegetable broth
  • Salt and pepper to taste
  • Fresh herbs (optional, for garnish)

Method
 

Preparation
  1. In a large pot, combine the smoked ham hock and the dry beans. Cover with water and soak overnight or at least 8 hours.
  2. Drain the beans and add them back to the pot along with the ham hock, broth, onion, carrots, celery, and garlic.
Cooking
  1. Bring to a boil, then reduce heat and let it simmer for about 1.5 to 2 hours or until the beans and ham hock are tender.
  2. Remove the ham hock, shred the meat, and return it to the pot.
  3. Stir in the chopped cabbage and season with salt and pepper to taste.
  4. Continue to cook for another 30 minutes, or until the cabbage is tender.
  5. Serve warm, garnished with fresh herbs if desired.

Notes

Leftovers can be stored in an airtight container in the refrigerator for up to 4 days, or freeze for up to 3 months. Reheat on the stovetop until warmed through.