On a crisp evening, as the leaves turn and the air grows chilly, there’s nothing quite like a warm bowl of Smoked Ham Hock and Bean Cabbage Soup to wrap you in comfort. This hearty French classic, known as Garbure, marries the rich, smoky goodness of ham hock with creamy white beans and an abundance of tender vegetables—creating a nourishing, soul-satisfying meal. The best part? It’s both high in protein and entirely gluten-free, perfect for those evenings when you crave something wholesome without the fuss. Each spoonful offers the essence of rustic home cooking, making it an instant family favorite. Curious how to bring this delightful dish to your table and delight everyone? Let’s dive into the recipe!

Why is This Soup a Must-Try?

Comforting, hearty goodness: This Smoked Ham Hock and Bean Cabbage Soup is the epitome of cozy food, ideal for warming you up on chilly evenings.

Rich, smoky flavor: The combination of ham hock and fresh vegetables creates an irresistible depth that truly shines in every bowl.

Easy to make: With simple steps and everyday ingredients, this recipe can be whipped up without fuss, just like a classic French dish should be!

Versatile options: Feel free to switch out the ham hock for duck confit or sausage, or even mix in different beans for a personal touch. Love a quick meal? Try pairing it with a simple side salad for a satisfying dinner.

Perfect for meal prep: Whip up a big batch and store leftovers for up to three days in the fridge; the soup actually tastes even better the next day. Don’t forget to serve it with crusty French bread for a complete experience that will have you savoring every last drop!

Smoked Ham Hock and Bean Cabbage Soup Ingredients

For the Soup

Smoked Ham Hock – Provides a deep, smoky flavor that is the star of this dish; you can substitute with bacon or pancetta for a similar essence.
Dried White Beans – A great source of protein and fiber; remember to soak them overnight for best texture.
Water or Chicken Broth – The base of the soup; using broth enhances the overall flavor significantly.
Onion – Adds aromatic depth to your soup; a yellow onion works wonderfully here.
Garlic – Infuses the dish with pungent flavor; fresh garlic makes a big difference.
Carrots – Brings natural sweetness and adds color; diced or cut into rounds, both work well.
Potatoes – Contributes heartiness and a creamy texture; choose waxy potatoes for the best results.
Green Cabbage – Offers rustic appeal and slight sweetness; chop it into bite-sized pieces to soften nicely in the broth.
Leek – Adds a mild, sweet onion flavor; be sure to clean thoroughly, as grit can hide in the layers.
Thyme – An herb that enriches the aroma; fresh thyme is preferred, but dried works in a pinch.
Bay Leaf – Enhances the flavor profile; remember to remove it before serving, as it’s not edible.
Salt and Pepper – Essential for bringing all the flavors together; adjust to taste as you cook.
Olive Oil – Used for sautéing aromatics; it provides a great base for building flavor.

For Serving

Crusty French Bread – Ideal for soaking up every delicious drop of soup; a warm baguette is always a hit.
Fresh Side Salad – A light salad pairs beautifully with the rich soup; consider using mixed greens or vinaigrette for a refreshing balance.

Step‑by‑Step Instructions for Smoked Ham Hock and Bean Cabbage

Step 1: Sauté the Aromatics
In a large pot or Dutch oven, heat 2 tablespoons of olive oil over medium heat. Add finely chopped onion, minced garlic, and sliced leek, sautéing for about 4-5 minutes until they become fragrant and translucent. This step builds a flavorful foundation for your Smoked Ham Hock and Bean Cabbage Soup.

Step 2: Introduce the Ham Hock
Next, add the smoked ham hock to the pot, stirring briefly before pouring in enough water or chicken broth to cover it completely. Bring the mixture to a boil over high heat, then reduce the heat to a low simmer. Let this simmer gently for about 30 minutes, allowing the ham hock to infuse the broth with its smoky richness.

Step 3: Add the Beans and Vegetables
Incorporate your soaked and drained white beans, thyme, and bay leaf into the pot. To this, add diced carrots and cubed potatoes, stirring well. Allow everything to simmer for another hour, keeping an eye on the consistency—the soup should be hearty with tender vegetables and beans by this stage.

Step 4: Shred the Ham
After an hour, carefully remove the ham hock from the pot. Let it cool slightly, then shred the tender meat off the bone using two forks. Discard the skin and bone, returning the flavorful, shredded ham back into the soup. This will enrich your Smoked Ham Hock and Bean Cabbage Soup even further.

Step 5: Add the Cabbage
Now, fold in chopped green cabbage into the pot, stirring well to combine. Continue to let the soup simmer for an additional 20-30 minutes, or until the cabbage is tender but still vibrant. The combination of cabbage with the smoky broth adds a rustic appeal and depth to this nourishing dish.

Step 6: Season and Serve
Finally, season your soup with salt and pepper to taste, giving it a good stir. Once the flavors meld together and the vegetables are perfectly tender, ladle the steaming Smoked Ham Hock and Bean Cabbage Soup into bowls. Serve hot with a side of crusty French bread for a warm, comforting meal.

What to Serve with Smoked Ham Hock and Bean Cabbage Soup

On a chilly evening, turning your comforting soup into a full meal is an inviting way to gather your loved ones around the table.

Crusty French Bread: Ideal for soaking up every drop of the hearty broth, adding a satisfying crunch to each bite.
Mixed Green Salad: Light and fresh, a salad with a tangy vinaigrette balances the richness of the soup.
Roasted Root Vegetables: Sweet and earthy, they complement the smoky flavors of the soup while adding a delightful texture contrast.
Savory Cornbread: Its slightly sweet flavor pairs beautifully, providing a contrasting element that ties in perfectly with the soup’s heartiness.
Creamy Potato Gratin: This indulgent side adds richness, offering yet another layer of comfort beneath the warm, flavorful soup.
Cheese Platter: A selection of tangy cheeses can elevate the meal, inviting a wonderful exploration of flavors that complement each other.
Crisp White Wine: A chilled glass enhances the meal, with its acidity refreshing the palate after each spoonful of the rich soup.
Citrus Sorbet: For dessert, a light, zesty sorbet serves as a refreshing endnote, cleansing the palate after the hearty dish.
Apple Galette: Warm and aromatic, this rustic dessert is a sweet conclusion that echoes the comforting appeal of the soup.
Hot Spiced Cider: A cozy beverage choice, it complements the flavors beautifully, drawing on seasonal warmth while delighting the senses.

Make Ahead Options

These Smoked Ham Hock and Bean Cabbage Soup preparations are perfect for busy weeknights! You can prepare the base of the soup, including the sautéed aromatics and the addition of ham hock, up to 24 hours in advance. Simply store the mixture in an airtight container in the refrigerator. Additionally, soak your white beans the night before (this can be done up to 12 hours ahead) to ensure they’re ready for cooking. When you’re ready to enjoy, reheat the mixture gently on the stovetop, add the remaining beans and vegetables, and let everything simmer until tender. This meal prep strategy not only saves you time but also enhances the flavor as it develops overnight—ensuring each bowl of soup is just as delicious as intended!

Expert Tips for Smoked Ham Hock and Bean Cabbage Soup

Choose Quality Meat: Selecting a high-quality smoked ham hock will greatly enhance the flavor. Look for one from a local butcher if possible.
Bean Soaking: Don’t skip soaking the dried white beans overnight. This step ensures they cook evenly and achieve the perfect creamy texture in your soup.
Watch the Simmer: Maintain a gentle simmer after adding the beans and vegetables. A rapid boil can make the beans mushy, ruining the delightful heartiness of your Smoked Ham Hock and Bean Cabbage Soup.
Adjust Seasoning Gradually: Taste and adjust salt and pepper gradually, keeping in mind that the ham hock adds its own saltiness. You want a balanced flavor without overpowering the dish.
Storage Tips: This soup keeps well in the fridge for up to three days, and the flavors deepen over time. Store in an airtight container for optimal freshness.

How to Store and Freeze Smoked Ham Hock and Bean Cabbage

Fridge: Store the soup in an airtight container for up to 3 days. Reheating gently on the stovetop will enhance its flavors, making it even more comforting.

Freezer: Place cooled soup in freezer-safe containers, leaving space for expansion. It can be frozen for up to 3 months; thaw overnight in the fridge before reheating.

Reheating: When reheating from the fridge or freezer, add a splash of broth or water to maintain a silky consistency while warming. Stir occasionally to prevent sticking.

Make-Ahead: This Smoked Ham Hock and Bean Cabbage Soup actually improves in flavor over time, making it a perfect make-ahead option for busy weeknights.

Smoked Ham Hock and Bean Cabbage Variations

Feel inspired to make this dish your own with delightful twists that cater to your taste buds!

Duck Confit: Swap the ham hock for duck confit to elevate the richness and add a gourmet flair. The tender duck will bring a unique twist to this classic.
Sausage Medley: Replace the ham hock with your favorite sausages like kielbasa or chorizo for a spicy kick. The smoky flavors from the sausage will truly complement the soup.
Vegetarian Version: Use vegetable broth and swap the meat for mushrooms or a medley of seasonal vegetables, keeping it hearty and comforting without any meat.
Bean Variety: Experiment with different beans such as black-eyed peas or Borlotti beans to create a delightful variation in texture and flavor. Each bean has its own unique taste that can change the soup’s character.
Herb Infusion: Add fresh herbs like parsley or dill for an aromatic uplift. These herbs will brighten the flavors and add a fresh note, making the dish feel lighter.
Spicy Kick: Toss in a pinch of red pepper flakes or diced jalapeños to enhance the heat level. This will give your soup an exciting zing, perfect for those who love a little spice!
Creamy Twist: For a richer texture, blend a portion of the soup once cooked and stir back in. This adds creaminess that is both comforting and indulgent.
Quinoa Boost: Stir in cooked quinoa for an extra protein boost and texture. It not only enhances the nutritional value but also adds a delightful chew, making each bite satisfying.

Feeling adventurous? You might also enjoy trying these variations with other favorite recipes, like our Chicken Rice Warm or even Poblano Black Bean to keep exploring the culinary possibilities!

Smoked Ham Hock and Bean Cabbage Soup Recipe FAQs

What type of dried white beans should I use?
Absolutely! You can use Great Northern, Cannellini, or Navy beans for this soup. For the best texture, remember to soak them overnight before using, which helps them cook evenly and achieve that creamy goodness.

How should I store leftovers of the soup?
The soup can be stored in an airtight container in the refrigerator for up to 3 days. I often find that it actually tastes even better the next day as the flavors meld together beautifully! Reheat gently on the stovetop before serving.

Can I freeze Smoked Ham Hock and Bean Cabbage Soup?
Yes! To freeze, let the soup cool completely and then transfer it to freezer-safe containers, leaving about an inch of space at the top for expansion. It will keep well for up to 3 months. When you’re ready to enjoy it, thaw overnight in the fridge and reheat on the stovetop, adding a bit of broth or water for a smoother consistency.

What if my beans are still hard after cooking?
Oh no! If your beans are still hard after cooking, it may be due to a few factors. Ensure that you soaked them adequately overnight. If you find they’re still undercooked after simmering in your soup, let it cook a bit longer. You can also add more chicken broth to ensure everything remains flavorful while they continue to soften.

Are there any dietary concerns with this recipe?
Yes, while this soup is gluten-free and high in protein, it does contain smoked ham hock, which is not suitable for vegetarians or vegans. If you have allergies, make sure to check the ingredient labels for the broth and any additional ingredients. For vegetarian options, consider using vegetable broth and smoked paprika to capture that rich flavor!

How long can I keep this soup in the freezer?
You can keep this Smoked Ham Hock and Bean Cabbage Soup in the freezer for up to 3 months. When packing it for freezing, make sure to use sturdy, freezer-safe containers or resealable bags, and label them with the date. Thaw overnight in the refrigerator before reheating, making sure to stir regularly for even heating.