Smoked Ham Hock and Cabbage Soup
Warm up with a bowl of hearty, flavor-packed Smoked Ham Hock and Cabbage Soup, a comforting classic that brings rustic charm to your table. This soul-soothing recipe combines tender smoked ham hocks, sweet green cabbage, creamy potatoes, and earthy aromatics like thyme and bay leaves for a deeply satisfying and nutrient-rich meal. Simmered low and slow, the savory broth captures the smoky depth of the ham while infusing every bite with wholesome vegetable goodness. Perfect for cozy evenings, this one-pot wonder is not only easy to prepare but also freezer-friendly, making it an ideal choice for meal prepping. Serve it with crusty bread to soak up every drop of this hearty and delicious soup.
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Recipe Information
Ingredients
- 2 pieces smoked ham hocks
- 1 head (medium) green cabbage
- 3 medium carrots
- 2 stalks celery stalks
- 1 large yellow onion
- 3 cloves garlic cloves
- 3 medium potatoes
- 2 leaves bay leaves
- 4 sprigs fresh thyme
- 8 cups chicken or vegetable broth
- 4 cups water
- 2 tablespoons olive oil
- 1 teaspoon (to taste) salt
- 1 teaspoon (to taste) black pepper
- 2 tablespoons (chopped, optional) parsley
Instructions
Rinse the smoked ham hocks under cold running water to remove any excess salt. Set aside.
Chop the cabbage into bite-sized pieces, peel and slice the carrots, dice the celery and onion into small pieces, mince the garlic, and peel and chop the potatoes into cubes. Set all the vegetables aside.
In a large soup pot or Dutch oven, heat the olive oil over medium heat. Add the diced onion, garlic, carrots, and celery. Sauté for 5-7 minutes, stirring occasionally, until the vegetables are softened and fragrant.
Add the ham hocks to the pot, followed by the chicken or vegetable broth and water. Stir in the bay leaves and thyme sprigs.
Bring the mixture to a boil over high heat, then reduce the heat to low and cover the pot. Simmer the soup for 1.5 to 2 hours, or until the ham hocks are tender and the meat pulls away from the bone easily.
Carefully remove the ham hocks from the pot and set them aside on a cutting board. Add the chopped cabbage and potatoes to the pot and stir. Increase the heat slightly to maintain a gentle simmer and cook for another 20-25 minutes, or until the potatoes and cabbage are tender.
Meanwhile, shred the meat from the ham hocks, discarding the skin, fat, and bones. Return the shredded meat to the soup pot and stir to combine.
Season the soup with salt and black pepper to taste. Simmer for an additional 5 minutes to let the flavors meld together.
Serve the soup hot, garnished with chopped parsley if desired. Enjoy with crusty bread or crackers.
Nutrition Facts
Calories |
2031 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 98.4 g | 126% | |
| Saturated Fat | 28.5 g | 142% | |
| Polyunsaturated Fat | 13.6 g | ||
| Cholesterol | 168 mg | 56% | |
| Sodium | 12614 mg | 548% | |
| Total Carbohydrate | 219.5 g | 80% | |
| Dietary Fiber | 44.4 g | 159% | |
| Total Sugars | 54.1 g | ||
| Protein | 83.4 g | 167% | |
| Vitamin D | 2.8 mcg | 14% | |
| Calcium | 785 mg | 60% | |
| Iron | 16.3 mg | 91% | |
| Potassium | 6766 mg | 144% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
