Can I skip soaking the beans overnight?

While you can use the quick-soak method (boil beans for 2 minutes, remove from heat, cover and let sit for 1 hour), I find overnight soaking produces more evenly cooked beans with better texture. Canned beans work in a pinch but add them in the last 30 minutes to avoid mushiness.

What if I can't find smoked ham hock?

You can substitute with 6 to 8 slices of thick-cut bacon or 4 ounces of diced pancetta. Cook the bacon until crispy, remove it, then proceed with the recipe and add the cooked bacon back with the cabbage. The flavor won't be identical but will still be delicious.

My soup turned out too salty, how do I fix it?

Add a peeled, halved potato and simmer for 15 minutes to absorb excess salt, then remove it. You can also add more unsalted broth, water, and additional vegetables to dilute the saltiness. Always taste before adding salt at the end since the ham hock provides plenty.

Authentic Smoked Ham Hock and Bean Cabbage Soup Recipe in 2 hours

Name: Smoked Ham Hock and Bean Cabbage Soup
Prep time: 15 min
Cook time: 1 h 45 min
Total time: 2 h
Cuisine: French
Ingredients: 1 smoked ham hock (1 to 1.5 pounds); 1 cup dried white beans, soaked overnight and drained; 4 cups water or chicken broth (may need up to 6 cups total); 1 medium onion, chopped; 2 cloves garlic, minced; 2 medium carrots, diced; 2 medium potatoes, cubed; ½ head green cabbage, chopped (about 4 cups raw); 1 leek, white and light green parts, sliced and rinsed well; 1 teaspoon dried thyme; 1 bay leaf; Salt and pepper to taste; 2 tablespoons olive oil

Smoked Ham Hock and Bean Cabbage Soup

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Traditional French garbure featuring smoked ham hock, white beans, and vegetables in rich, smoky broth. Intermediate level recipe with overnight bean soaking required.

Author: James Carter Jr
Prep Time: 15 minutes
Cook Time: 1 hour 45 minutes
Total Time: 2 hours (plus overnight bean soaking)
Yield: 6 servings 1x
Category: Soup
Method: Simmer
Cuisine: French

Ingredients

Scale

1 smoked ham hock (1 to 1.5 pounds)
1 cup dried white beans, soaked overnight and drained
4 cups water or chicken broth (may need up to 6 cups total)
1 medium onion, chopped
2 cloves garlic, minced
2 medium carrots, diced
2 medium potatoes, cubed
½ head green cabbage, chopped (about 4 cups raw)
1 leek, white and light green parts, sliced and rinsed well
1 teaspoon dried thyme
1 bay leaf
Salt and pepper to taste
2 tablespoons olive oil

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Instructions

Heat 2 tablespoons olive oil in large pot or Dutch oven (at least 6-quart) over medium heat. Add onion, garlic, and leeks and saute for 5-7 minutes until softened and fragrant.
Add smoked ham hock to pot and cover with 4 cups water or broth. Bring to rolling boil, then reduce heat to gentle simmer. Skim foam from surface if desired for clearer broth.
Drain and rinse soaked beans. Stir beans into pot along with thyme, bay leaf, carrots, and potatoes. Simmer uncovered for about 1 hour, stirring occasionally until beans are tender. Add additional water or broth half cup at a time if liquid reduces too much.
Remove ham hock with tongs and let cool 5 minutes. Use two forks to shred meat away from bone. Return shredded meat to pot and discard bone.
Add chopped cabbage to pot and cook another 20-30 minutes until cabbage is tender but still has slight bite. Cabbage will reduce by about half its volume.
Remove bay leaf. Season with salt and pepper to taste, keeping in mind ham hock adds significant saltiness. Serve hot with crusty bread.

Notes

Dried beans must be soaked overnight for best texture. Quick-soak method: boil beans 2 minutes, remove from heat, cover and let sit 1 hour.
Ham hock adds significant salt, so taste before seasoning. May only need black pepper.
Soup thickens when stored. Add water or broth when reheating to restore consistency.
Substitute thick-cut bacon or pancetta if ham hock unavailable. Use Great Northern, cannellini, or navy beans.
Total liquid may reach 5-6 cups depending on evaporation during cooking.

Nutrition

Serving Size: 1 bowl (about 2 cups)
Calories: 320 kcal
Sugar: 6 g
Sodium: 680 mg
Fat: 12 g
Saturated Fat: 3 g
Unsaturated Fat: 8 g
Trans Fat: 0 g
Carbohydrates: 35 g
Fiber: 9 g
Protein: 22 g
Cholesterol: 45 mg

Find it online: https://www.benefitiany.com/smoked-ham-hock-and-bean-cabbage-soup/