All-day pot with cabbage, potatoes, carrots, turnips, corn, green beans, and a ham hock for depth. The Monday pot after Sunday's ham.
This is the Monday soup — made the day after Sunday dinner when the ham bone comes off the table and goes into the pot. Nothing is wasted. The pot runs all day. The house smells like your grandmother's house. That is the point.
The vegetable load in this soup is exceptional — cabbage, carrots, turnips, and green beans collectively provide vitamins C, K, A, folate, and fermentable fiber. The ham hock contributes collagen and gelatin as it slow-cooks, which supports gut lining integrity and joint health. The primary concern is sodium from the ham hock curing — soak the hock 2-4 hours before cooking to reduce it significantly.
Start with the ham hock in cold water, bring to a boil, then reduce to a simmer for 90 minutes before adding vegetables — this builds the broth. Add hardy vegetables (turnips, potatoes, carrots) first, then cabbage and corn in the last 30 minutes, green beans in the last 15. Season at the end after you taste the salt level from the hock.
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