Perfect for chilly weather, this hearty stew is brimming with smoked ham, potatoes, cabbage and creamy white beans held together by a savory, pork and parmesan broth. In the words of Ina Garten, “how bad can that be?”

A bowl of soup with beans, meat and cabbage.

You can keep this stew on the brothy side, leaving the beans and vegetables more or less intact, or for a thicker, creamier texture transfer 1-2 cups of soup to a blender, pulse until mostly smooth then the return puréed soup to the pot.

Ham shanks and ham hocks can be used interchangeably in this recipe. Both will add a nice smokey, porky flavor to the stew but shanks have significantly more meat on them. Depending on where you live and shop, shanks may be harder to find while hocks are readily available in most grocery stores. A good butcher will be able to help you find either.

Ingredients You’ll Need:

Scroll to the bottom of the recipe card for comprehensive ingredient notes and substitutions.

Recipe ingredients; parmesan cheese, russet potato, ham shank, beans, cabbage and celery on a blue background.

Note: You don’t necessarily need to use homemade chicken stock when making this soup (or any soup for that matter) but it is important to use a good-quality stock. It is afterall the entire base for your soup. There are lots options for high-quality stocks and bone broths at the supermarket these days. The freezer section is where you’ll find the best ones. The brand Bonafide is very good and widely available. Some specialty markets and butchers make and sell their own stocks, those are good options too. Avoid boxed or canned stocks if possible.

Recipe Step by Step:

Step 1. Sauté

First, sauté the onion and celery until soft and translucent then add the garlic, cabbage and white beans.

Celery and onions cooking in a dutch oven.

Step 2. Build the Broth

Add the pork shank, parmesan rind (if using) fresh thyme and chicken stock to the pot. Bring to a very slow and slow simmer. Cover and cook for 30 minutes to infuse the stock with pork and parmesan flavor. After 30 minutes add in the diced potato, continue cooking until tender. Note: If you like a brothy soup leave everything as-is. If you prefer a thicker, creamier soup; transfer 1-2 cups of broth, potatoes and vegetables to a blender and pulse until mostly smooth then pour the blended soup back into the pot and stir to combine.

Ham hock cooking in a large pot of soup.

Step 3. Shred the Ham Shank

Using tongs, transfer the ham shank to a cutting board and set aside until cool enough to handle. Once cool, use clean hands (gloves come in handy here) or two forks to shred the meat into bite sized pieces; discard the skin, bones, and fat then add the shredded ham back into the soup, stir to combine. To serve, divide between bowls, top with lots of freshly cracked black pepper and grated parmesan cheese.

A pot of stew with potatoes, ham and beans.

Ham Shanks vs Ham Hocks

Ham shanks and ham hocks are both cuts of cured and smoked pork that are often used in soups, stews, and other slow-cooked dishes.
Ham shanks are cut from the upper part of the pig’s leg, just below the shoulder or hip. They are larger and meatier than ham hocks, with a lower proportion of bone to meat.
Ham hocks are the joint that attaches a pig’s foot to its leg. They are relatively small and bony, with a higher proportion of bone to meat than ham shanks. Ham hocks are a good source of collagen, which adds richness and viscocity to soups and stews.

Smoked Ham and White Bean Stew with Potatoes and Parmesan