Description
A hearty and flavorful soup made with smoky ham hock, beans, and cabbage, perfect for a comforting meal.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 large carrot, diced
- 1 large celery stalk, diced
- 1 pound smoked ham hock
- 6 cups low-sodium chicken broth
- 1 can (15 ounces) white beans, drained and rinsed
- 1 small head of green cabbage, chopped (about 4 cups)
- 1 teaspoon dried thyme
- 1 teaspoon smoked paprika
- Salt and pepper to taste
- 2 tablespoons fresh parsley, chopped (for garnish)
Instructions
- Heat the olive oil in a large pot over medium heat. Add the diced onion, carrot, and celery. Sauté for about 5 minutes until the vegetables are softened.
- Stir in the minced garlic and cook for an additional minute.
- Add the smoked ham hock to the pot, followed by the chicken broth. Bring the mixture to a boil, then reduce the heat to low and let it simmer for 30 minutes.
- After 30 minutes, remove the ham hock and set it aside to cool slightly.
- Stir in the white beans, chopped cabbage, thyme, and smoked paprika. Simmer for another 20 minutes until the cabbage is tender.
- While the soup is simmering, shred the meat from the ham hock, discarding the bone and any excess fat. Return the shredded meat to the pot and stir to combine.
- Season with salt and pepper to taste.
- Serve hot, garnished with fresh parsley.
Notes
- For a spicier kick, add a pinch of red pepper flakes while sautéing the vegetables.
- To make it vegetarian, substitute the ham hock with smoked paprika and add additional beans for protein.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 220
- Sugar: 2g
- Sodium: 600mg
- Fat: 8g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 5g
- Protein: 18g
- Cholesterol: 30mg