Smoked Ham Hock and Bean Cabbage Soup

Smoked Ham Hock and Bean Cabbage Soup is a rustic French dish that transforms simple ingredients into a deeply satisfying meal. I discovered this traditional garbure recipe during a cold winter when I needed something warming and budget-friendly, and it quickly became a staple in my kitchen.

There’s something magical about watching a smoked ham hock slowly break down in simmering broth, releasing its smoky essence into every spoonful. This isn’t just any soup. It’s a celebration of French country cooking where humble ingredients like white beans, cabbage, and root vegetables come together in perfect harmony. The first time I made this Smoked Ham Hock and Bean Cabbage Soup, the aroma filled my entire house, and my family gathered in the kitchen before I even called them for dinner. What makes this bean cabbage soup special is how the ham hock creates a silky, rich broth that coats every vegetable and bean. It’s the kind of one-pot meal that tastes even better the next day and proves that the best comfort food doesn’t need fancy ingredients.

What You’ll Need for This French Bean and Cabbage Soup

I always start with a quality smoked ham hock because it’s the foundation of flavor in this dish. Pro tip: Look for ham hocks with a good amount of meat still attached for the best results. You can find them in the meat section near the bacon or ask your butcher.

• 1 smoked ham hock (about 1 to 1.5 pounds)
• 1 cup dried white beans (Great Northern, cannellini, or navy beans work beautifully), soaked overnight and drained
• 4 cups water or chicken broth (I prefer low-sodium broth for better control, may need up to 6 cups total)
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 2 medium carrots, diced into bite-sized pieces
• 2 medium potatoes, cubed (Yukon Gold hold their shape nicely)
• ½ head green cabbage, chopped (about 4 cups raw)
• 1 leek, white and light green parts only, sliced and rinsed well
• 1 teaspoon dried thyme (or 3 fresh sprigs)
• 1 bay leaf
• Salt and pepper to taste (start conservatively since ham hock is salty)
• 2 tablespoons olive oil

My recommendation: I sometimes add a splash of white wine after sautéing the aromatics for extra depth. If you can’t find smoked ham hock, thick-cut bacon or pancetta makes a decent substitute, though you’ll miss some of that authentic smoky richness. Use at least a 6-quart Dutch oven or large pot for this recipe.

Step-by-Step Instructions for Perfect Garbure

I recommend using a Dutch oven for this recipe because it distributes heat evenly and the heavy lid keeps moisture locked in during that long simmer.

Step 1: Heat 2 tablespoons olive oil in your large pot over medium heat. Add the chopped onion, minced garlic, and sliced leeks. Sauté for 5 to 7 minutes until the vegetables are softened and fragrant but not browned. You’ll know they’re ready when the onions turn translucent and your kitchen smells amazing.

Step 2: Add the smoked ham hock to the pot and cover completely with 4 cups of water or broth. Bring the liquid to a rolling boil over high heat, then immediately reduce to a gentle simmer. This initial boil helps release proteins that form a foam on the surface. Skim off this foam with a spoon if desired for a clearer broth.

Step 3: Drain and rinse your soaked beans, then stir them into the pot along with thyme, bay leaf, diced carrots, and cubed potatoes. Let everything simmer uncovered for about 1 hour, stirring occasionally. The beans should become tender and the broth will start to look rich and golden. If the liquid reduces too much, add water or broth a half cup at a time, up to 2 additional cups.

Step 4: Carefully remove the ham hock with tongs and place it on a cutting board. Let it cool for 5 minutes, then use two forks to shred the meat away from the bone and any fatty bits. Return the shredded meat to the pot and discard the bone. Pro tip: Don’t skip this step. The meat needs to be incorporated back into the soup for authentic texture. The bone should be completely clean when you’re done.

Step 5: Add the chopped cabbage to the pot and continue cooking for another 20 to 30 minutes until the cabbage is tender but still has a slight bite. The cabbage will reduce by about half its original volume, so don’t worry if it looks like too much at first.

Step 6: Remove the bay leaf (very important, they’re not pleasant to bite into). Season your Smoked Ham Hock and Bean Cabbage Soup with salt and pepper to taste, keeping in mind the ham hock already adds saltiness. I usually only need black pepper at this stage.

The Best Sides for Smoked Ham Hock and Bean Cabbage Soup

This hearty soup pairs beautifully with simple sides that complement rather than compete with its bold, smoky flavors.

Crusty French baguette with salted butter: The crispy exterior and soft interior are perfect for soaking up every drop of that rich broth. This is non-negotiable in French country cooking.

Simple green salad with Dijon vinaigrette: The bright acidity and crisp greens cut through the richness of the soup and add a fresh contrast. I use a 3-to-1 ratio of olive oil to red wine vinegar with a teaspoon of Dijon mustard.

Gruyère or sharp white cheddar melted on top: Sprinkle grated cheese over each bowl and let it melt into the hot soup for an extra layer of indulgence. This turns the soup into a complete meal.

Glass of dry white wine or light red Bordeaux: A chilled Sauvignon Blanc or room-temperature Bordeaux complements the smoky, earthy flavors perfectly and makes dinner feel special.

Explore More Nourishing Cabbage Soup Recipes

This smoked ham hock and bean cabbage soup showcases French country cooking at its finest with rich, smoky flavors and tender white beans. When you want hearty protein-packed soups with quicker cooking times, both the Ground Beef and Cabbage Soup and Ground Beef and Savory Cabbage Soup deliver satisfying beef-based options that come together in under an hour. For creamy comfort without the meat, the One Pot Creamy Cabbage Soup features dairy-free coconut milk that creates silky richness.

If you’re looking for lighter, vegetarian options to balance richer meals throughout the week, the Cabbage Soup Diet Recipe offers colorful vegetables and a low-calorie approach that’s perfect for health-conscious days. For the ultimate convenience, the Slow Cooker Vegetable Soup uses a dump-and-go method that requires minimal effort while delivering maximum comfort.

How to Store Your Bean and Cabbage Soup

This Smoked Ham Hock and Bean Cabbage Soup stores exceptionally well and actually tastes better the next day after the flavors have had time to meld. Store cooled soup in airtight containers in the refrigerator for up to 4 days. The soup will thicken as it sits, which is completely normal.

For reheating, I recommend using the stovetop over low heat, stirring occasionally and adding a splash of water or broth to restore the original consistency. Microwave reheating works in a pinch but can heat unevenly, so stir halfway through.

Pro tip: This soup freezes beautifully for up to 3 months. Portion it into individual freezer-safe containers for easy weeknight meals. Thaw overnight in the refrigerator before reheating. The cabbage may soften a bit more after freezing, but the flavor remains excellent.

Common Questions About Making Garbure

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