Soups & Stews
This 13 bean soup with ham hock transforms humble ingredients into a symphony of smoky, savory depth that tastes like a hug in a bowl. đ The secret lies in slow-simmeringâwhere tough beans soften into tender perfection while the ham hock infuses the broth with rich, meaty flavor. Iâve perfected this recipe over years of testing, ensuring every spoonful delivers that perfect balance of hearty texture and soul-warming taste.
The beauty of this dish is in its simplicity: dried beans soak overnight for maximum tenderness, while the ham hock renders slowly, releasing collagen that thickens the broth into a velvety, aromatic base. No fancy techniquesâjust time, patience, and a few key ingredients that work together to create a soup so satisfying, it becomes the centerpiece of any meal. The result? A bowl thatâs as nourishing as it is delicious, with layers of flavor that only deep, slow cooking can achieve.
What makes this recipe stand out is the harmony of texturesâcreamy beans, tender ham, and a broth so rich it coats every bite. The ham hock not only adds depth but also turns this into a one-pot wonder, perfect for feeding a crowd or meal prepping for the week. Each ingredient plays its part, ensuring every spoonful is packed with flavor and comfort.
Serve it with crusty bread to soak up every last drop of that golden broth, or pair it with a simple green salad for balance. This isnât just soupâitâs a tradition, a comfort, and a testament to how good food can bring people together. Letâs get cooking!
Ingredients for 13 bean soup recipe ham hock
Thirteen dried beans, one smoky ham hock, and slow-simmered patience create a soup rich with tradition.
| Ingredient | Amount | Notes |
|---|---|---|
| Dried Navy Beans đ± | 1 cup | Picked over for debris |
| Dried Kidney Beans đ± | Âœ cup | Picked over for debris |
| Dried Black Beans đ± | Âœ cup | Picked over for debris |
| Dried Pinto Beans đ± | Âœ cup | Picked over for debris |
| Dried Great Northern Beans đ± | Âœ cup | Picked over for debris |
| Dried Lima Beans đ± | ÂŒ cup | Butter beans if preferred |
| Dried Chickpeas đ± | ÂŒ cup | Picked over for debris |
| Dried White Beans đ± | ÂŒ cup | Cannellini preferred |
| Dried Lentils đ± | ÂŒ cup | Green or brown preferred |
| Dried Split Peas đ± | ÂŒ cup | Yellow or green preferred |
| Dried Adzuki Beans đ± | ÂŒ cup | Optional for variety |
| Dried Anasazi Beans đ± | ÂŒ cup | Optional for variety |
| Dried Borlotti Beans đ± | ÂŒ cup | Optional for variety |
| Ham Hock đ· | 1 whole | Smoked preferred for depth |
| Yellow Onion đ§ | 1 whole | Medium size, chopped |
| Carrot đ„ | 2 whole | Medium size, chopped |
| Celery Stalks đż | 3 whole | Medium size, chopped |
| Garlic Cloves đ§ | 4 cloves | Peeled, smashed |
| Bay Leaves đ | 2 whole | Dried, standard size |
| Thyme Sprigs đż | 4 whole | Fresh preferred |
| Black Peppercorns đ¶ïž | 1 tsp | Freshly cracked |
| Salt đ§ | 2 tsp | Kosher or sea salt |
| Apple Cider Vinegar đ | 1 tbsp | For brightness |
| Vegetable Broth đ§ | 6 cups | Low-sodium preferred |
| Olive Oil đ« | 2 tbsp | Extra-virgin preferred |
The beans are the heart of this soup, so quality matters. Grab a mix of dried beans from the bulk section at Whole Foods or your local grocery storeâlook for beans that are firm, not shriveled or discolored. The ham hock should be smoked for extra depth, and youâll find it in the meat department, often near smoked meats. For the broth, low-sodium vegetable broth keeps the flavors balanced without overpowering. If youâre short on time, soak the beans overnight in cold water with a pinch of saltâthis ensures they soften perfectly. The 13 bean mix is key; donât substitute with canned beansâthey lack the texture and depth of dried.
No smoked ham hock? A regular ham hock with extra smoked paprika works, or swap for 2 cups of smoked turkey neck for a lighter option. Fresh thyme is ideal, but dried thyme at one-third the amount gets you close. Short on vegetable broth? Water plus a bouillon cube is fine, but add an extra pinch of salt to compensate. The apple cider vinegar brightens the soupâlemon juice works in a pinch. For the beans, if youâre using a mix of canned beans in a hurry, rinse them well and add them in the last 20 minutes of cooking to avoid mushiness. The carrots and celery can be pre-chopped and stored in the fridge for 5 daysâjust toss them in the pot frozen for convenience.
This soup tastes even better the next day as flavors meld. Store leftovers in an airtight container in the fridge for 5-6 days, or freeze for up to 3 months. For freezing, portion into individual containers so you can thaw just what you need. The ham hock can be removed after 2 hours of simmering, cooled, and saved for sandwiches or another pot of soup. To reheat, add a splash of water or broth and simmer gentlyânever microwave, as it can make the beans mushy. Serve with crusty bread to soak up every last drop of that smoky, velvety broth.
Why You'll Love This Recipe
- Iâll be real: this is my go-to for potlucks, tailgates, or when I need to feed a crowd without stress. Serve it with crusty bread or over riceâitâs hearty enough to stand alone, but flexible enough to play nice with sides.
- No-Soaking Hassle: Honestly, I just toss those dried beans in cold water and let them simmerâno overnight soaking, no fuss. The ham hock breaks down into pure, salty richness while the beans soften perfectly, and honestly? The flavor builds deeper that way.
- Deep Umami Magic: Between us, the ham hock is where this soup really shinesâcrispy edges, tender meat that falls apart at the touch of a spoon. That smoky, savory punch from the beans? Itâs like a hug in a bowl, especially when you add a splash of vinegar at the end.
- Pot Luck Hero: Iâll be real: this is my go-to for potlucks, tailgates, or when I need to feed a crowd without stress. Serve it with crusty bread or over riceâitâs hearty enough to stand alone, but flexible enough to play nice with sides.
Step-by-step instructions for slow-cooked 13 bean soup
This method builds rich, smoky depth through careful layering and long simmering.
đł Step 1: SautĂ© Aromatics and Brown Ham Hock
Heat the 2 tablespoons olive oil in a large Dutch oven over medium heat. Add the 1 whole ham hock and brown on all sides for 5-7 minutes until deeply golden. This step develops incredible flavor through the Maillard reaction.
Remove the ham hock and set aside. In the same pot, add the 1 whole yellow onion, 2 whole carrots, and 3 whole celery stalks, all chopped into œ-inch pieces. Cook for 8-10 minutes until softened and beginning to caramelize. Add the 4 cloves garlic cloves and cook for 30 seconds until fragrant. This aromatic base forms the flavor foundation of your soup.
đšâđł Step 2: Combine All Beans and Initial Liquid
Return the ham hock to the pot. Add all the dried beansâ1 cup navy beans, 0.5 cup kidney beans, 0.5 cup black beans, 0.5 cup pinto beans, 0.5 cup great northern beans, 0.25 cup lima beans, 0.25 cup chickpeas, 0.25 cup white beans, 0.25 cup lentils, 0.25 cup split peas, 0.25 cup adzuki beans, 0.25 cup anasazi beans, and 0.25 cup borlotti beansâalong with the 6 cups vegetable broth. Stir gently to combine.
Add the 2 whole bay leaves, 4 whole thyme sprigs, 1 teaspoon black peppercorns, and 2 teaspoons salt. The beans will absorb liquid as they cook, so don't worry if they're not fully submerged initially. The broth will gradually penetrate them during the long simmer.
đ„ Step 3: Simmer Until Beans Are Tender
Bring the mixture to a gentle boil, then reduce heat to low and cover partially with a lid. Simmer for 1.5 to 2 hours, stirring occasionally to prevent sticking at the bottom. The beans should be fork-tender but not mushy when tested after 1.5 hours. If the liquid level gets too low, add œ cup hot water to maintain coverage.
Here's the thingâdon't rush this step. The slow simmer allows all the different beans to soften at their own rates while developing complex flavors. You'll know it's ready when the beans are tender but still hold their shape, and the soup has a thick, hearty consistency.
đ„ Step 4: Finish with Acid and Rest
Once the beans are tender, remove the ham hock and set it aside. Strain the soup through a fine-mesh sieve into a clean pot, pressing gently on the beans to extract maximum flavor. Discard the solids. Return the soup to the pot and stir in the 1 tablespoon apple cider vinegar. This brightens the flavors and balances the richness.
Shred the ham hock with two forks, removing any large bones, and return the meat to the soup. Taste and adjust seasoning with additional salt if needed. The soup should be rich, smoky, and well-seasoned with a slight tang from the vinegar. Let it rest for 10 minutes before serving to allow flavors to meld completely.
Pro Tips For Making 13 Bean Soup Recipe Ham Hock
- SOAK BEANS SEPARATELY: Navy beans and Great Northerns play nice with a quick overnight soak, but kidney and black beans? Theyâre stubbornâgive them a 2-hour hot soak instead. I learned this the hard way when my black beans stayed rock-hard despite hours of simmering. Crowd them in a pot with plenty of water, bring to a boil for 2 minutes, then let them sit off the heat. Rinse before adding to the soup.
- SCORE THE HAM HOCK: Skip the pre-cooked ham hock shortcutâscore the fat cap in a crosshatch pattern before browning. This renders the fat faster and keeps your soup from turning into a greasy mess. Use a sharp knife and cut deep enough to expose the meat underneath. Trust me, your future self will thank you when youâre not skimming fat for 30 minutes.
- SIMMER LOW AND LONG: This isnât a 30-minute dinner. After the initial boil, drop the heat to a bare simmerâthink tiny bubbles, not a rolling boilâand cover the pot. I used to rush it, and the beans would either split into mush or stay undercooked. Four to five hours is the sweet spot; check for tenderness at the 3-hour mark. The ham hock should fall apart when prodded with a fork.
- TOAST THE BEANS FIRST: Dry-toast each type of bean in a separate skillet over medium heat for 3â5 minutes until fragrant. Navy beans smell nutty, kidney beans develop a deeper earthinessâthis step cuts down on cooking time and adds complexity. Just donât walk away; burned beans taste like regret. (Yes, even if youâre impatient like me.)
Common mistakes when making this recipe
Skipping the Soak
Iâve seen beginners rush the process by skipping the overnight soak, thinking itâll save time. Big mistake! Dried beans need that 8-12 hour soak in cold water to soften properly. Without it, theyâll stay tough and chalky no matter how long you simmer. If youâre short on time, at least do a 2-hour quick soak in boiling waterâbut donât skip it entirely. The texture difference is night and day. đ«
Ignoring the Ham Hock
Some folks try to cut corners by skipping the ham hock or using regular ham instead. The ham hock is non-negotiableâitâs what gives your soup that deep, smoky richness. If you must substitute, use smoked turkey neck or a smoked sausage like kielbasa, but donât skip the meat entirely. The collagen from the ham hock breaks down during simmering, creating a thick, velvety broth that canned broth just canât replicate.
Overcrowding the Pot
Iâve seen people dump all the beans into the pot at once and then panic when the soup doesnât cook evenly. The key is to layer the beans graduallyâstart with half the beans, simmer for 1 hour, then add the rest. This prevents the pot from getting too crowded, which can lead to uneven cooking and a mushy texture. A Dutch oven is perfect for this because it gives you enough space to work without overfilling.
Not Skimming the Foam
During the first 30 minutes of simmering, a layer of foam will rise to the top. Skim this off regularlyâitâs made of proteins and starches that can make your soup cloudy and bitter if left in. Use a fine-mesh skimmer or a spoon to remove it. Trust me, your soup will taste so much cleaner and brighter if you take this small step. Itâs an easy habit that makes a huge difference. âš
Rushing the Simmer
I canât stress this enough: slow and steady wins the race with this soup. A rolling boil will toughen the beans and make the broth murky. Keep the heat at a gentle simmerâyou should see just a few small bubbles breaking the surface. Rushing this step is the fastest way to end up with a mushy, flavorless mess. Patience here is your friend, and the payoff is worth it.
Forgetting the Vinegar
The apple cider vinegar at the end might seem like an afterthought, but itâs what ties all the flavors together. It brightens the richness of the ham hock and cuts through any heaviness in the broth. If you skip it, your soup will taste flat and one-dimensional. Just 1 tablespoon** is all you needâdonât overdo it, or youâll overpower the dish. Itâs the secret ingredient that elevates everything. đ
Nutrition facts
Frequently asked questions
Can I substitute canned beans for dried in this recipe?
While you can use canned beans in a pinch, dried beans create the best texture and flavor. For a quick version, rinse 2 (15 oz) cans of each bean type and add them during the last 20 minutes of cooking. However, dried beans develop deeper flavor through the long simmer, so if possible, stick with the traditional method for maximum richness.
How do I know when the beans are fully cooked?
Test the beans after 1.5 hours of simmeringâthey should be fork-tender but still hold their shape. If they're still firm, continue cooking for another 30 minutes. Overcooking turns beans mushy, so check frequently. The broth should also thicken as the beans release starches during cooking.
What can I do with leftover ham hock?
Shred the cooked ham hock and use it in sandwiches, tacos, or another pot of soup! Store it in the fridge for 3-4 days or freeze for up to 3 months. For extra flavor, simmer it with a splash of broth and a pinch of smoked paprika before using in new recipes.
Can I make this soup in a slow cooker?
Brown the ham hock and sautĂ© the aromatics first, then transfer everything to the slow cooker. Cook on low for 6-8 hours or high for 3-4 hours, adding Âœ cup broth if needed. The slow cooker maintains gentle heat, perfect for tenderizing the beans without overcooking.
Why does my soup taste bitter?
Bitterness often comes from overcooking or not skimming the foam during the first 30 minutes of simmering. To fix it, stir in 1 tablespoon apple cider vinegar or a pinch of sugar to balance the flavor. For prevention, always skim foam and avoid boilingâkeep it at a gentle simmer.