2. Prepare the Ham Hocks
Rinse the smoked ham hocks under cold water to remove any excess salt. Pat them dry with a paper towel.
3. Sauté the Aromatics
- Heat a large soup pot or Dutch oven over medium heat.
- Add a drizzle of olive oil or a small knob of butter.
- Sauté the diced onion, carrots, and celery for 5-7 minutes until they soften.
- Add the minced garlic and cook for an additional minute until fragrant.
4. Add the Ham Hocks and Stock
- Nestle the ham hocks into the pot among the sautéed vegetables.
- Pour in the chicken or vegetable stock.
- Add the bay leaf, smoked paprika, and dried thyme.
- Bring the mixture to a boil, then reduce the heat to low, cover, and let it simmer for about 1 hour.
5. Add the Beans
- After the soup has simmered for an hour, add the soaked (and drained) beans to the pot.
- Continue to simmer for another 1-1.5 hours, or until the beans are tender and the ham hocks are falling off the bone.
6. Shred the Ham
- Once the ham hocks are tender, carefully remove them from the pot and place them on a cutting board.
- Use a fork or your hands (once cooled slightly) to shred the meat, discarding the bones and excess fat.
- Return the shredded ham to the pot.
7. Add the Cabbage
- Stir in the chopped cabbage and cook for an additional 10-15 minutes until the cabbage is tender but not mushy.
- Taste the soup and adjust the seasoning with salt and black pepper.
8. Serve and Garnish
- Ladle the hot soup into bowls.
- Garnish with chopped fresh parsley for a burst of color and freshness.
- Serve with crusty bread or rolls for dipping.
Tips for Success
- Smoked Ham Hocks: These are the star of the dish, infusing the soup with a deep, smoky flavor. If unavailable, smoked turkey legs or bacon can be used as substitutes.
- Beans: Dried beans provide better texture and flavor, but canned beans are a quicker option.
- Cabbage Options: Green cabbage is traditional, but savoy or Napa cabbage can also work well.
Why Smoked Ham Hock Bean & Cabbage Soup?
This soup is a beautiful blend of humble ingredients and rich, smoky flavors. It’s hearty enough to be a meal on its own and versatile enough to adapt to your pantry staples. The long simmering process extracts every ounce of flavor from the ham hocks, creating a broth that is both nourishing and deeply satisfying.
Make a big pot of this Smoked Ham Hock Bean & Cabbage Soup, and enjoy the comforting flavors of home cooking that feed both body and soul.
