When the weather turns crisp, there’s nothing quite like a warm, hearty bowl of soup to comfort the soul. One soup that stands out as both filling and flavorful is the classic 13 Bean Soup with Ham Hock. This dish has deep roots in various culinary traditions, often hailed as a soul-warming comfort food with a rich, smoky flavor. What makes it particularly satisfying is its ability to be both nutritious and incredibly versatile, using an array of beans that each contribute their own unique textures and tastes.
A ham hock, which is typically the joint of a pig’s leg, brings a savory smokiness and depth to the soup, elevating it from a basic bean dish to something extraordinary. The combination of beans, vegetables, and rich broth makes this soup a well-balanced meal that can serve as lunch, dinner, or even a hearty starter.
Let’s dive into the details of how to make this delicious 13 Bean Soup, step by step, so you can enjoy this classic dish in the comfort of your own kitchen.
13 Bean Soup Ham Hock Recipe
This soup is a fantastic blend of savory, earthy, and slightly smoky flavors that meld together perfectly as it simmers. The 13 different beans offer a range of textures, from tender to slightly firm, creating a satisfying mouthfeel with each bite. The ham hock, when cooked long enough, releases its flavors into the broth, making the entire soup rich and comforting.
Ingredients Needed
Here’s what you’ll need to make a large pot of 13 Bean Soup with Ham Hock:
For The Soup Base
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13-bean mix (available in most grocery stores, pre-packed or loose in bulk)
- This usually includes beans like kidney, pinto, navy, black, and garbanzo beans, among others.
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Ham Hock
- This is the key ingredient that gives the soup its signature flavor. You can also use a smoked ham bone if ham hocks aren’t available.
- Onion (1 large, chopped)
- Carrots (2, peeled and sliced)
- Celery (2 stalks, chopped)
- Garlic (4 cloves, minced)
- Diced tomatoes (1 can, 14.5 oz)
- Bay leaves (2)
- Fresh thyme (1 tablespoon or 1 teaspoon dried)
- Smoked paprika (1 tablespoon)
- Salt and pepper (to taste)
- Chicken or vegetable broth (6 cups)
- Olive oil (for sautéing)
- Fresh parsley (for garnish)
Optional Add-ins And Enhancements
- Bacon (for extra smokiness and flavor)
- Green peppers (for added sweetness and texture)
- Potatoes (if you want to make the soup even heartier)
- Hot sauce or red pepper flakes (for a bit of heat)
Cooking Instructions
Creating a pot of 13 Bean Soup with Ham Hock requires some patience, but the process is relatively straightforward. Here’s a step-by-step breakdown:
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Prep The Beans
- If you’re using dried beans, it’s best to soak them overnight. This helps them cook more evenly and reduces the overall cooking time. Simply place the beans in a large bowl and cover them with water, letting them sit overnight. Drain and rinse them before adding to the pot.
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Cook The Ham Hock
- In a large soup pot or Dutch oven, heat 1-2 tablespoons of olive oil over medium heat.
- Add the ham hock to the pot and brown it on all sides for about 5 minutes. This enhances the smoky flavor and gives the ham a lovely crust.
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Sauté The Veggies
- Remove the ham hock and set it aside. In the same pot, add the onions, carrots, and celery, sautéing for about 5 minutes until they soften and start to release their fragrances.
- Add the garlic, cooking for another minute until fragrant.
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Add The Beans And Liquid
- Once the vegetables have softened, add the soaked beans, diced tomatoes, bay leaves, thyme, and smoked paprika to the pot.
- Pour in the broth (chicken or vegetable) and bring everything to a boil.
- Once boiling, reduce the heat to low and cover the pot. Let it simmer for 1.5 to 2 hours or until the beans are tender and the flavors have melded together. Stir occasionally.
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Shred The Ham
- About 30 minutes before the soup is done, remove the ham hock. Let it cool slightly, then shred the meat off the bone. Return the shredded meat to the soup.
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Final Touches
- Taste the soup and adjust seasoning with salt and pepper as needed. You can also add extra smoked paprika for a deeper flavor.
- If you want to make it spicier, this is the time to add some hot sauce or red pepper flakes.
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Serve
- Ladle the soup into bowls, garnish with fresh parsley, and serve hot with crusty bread or cornbread on the side.
Ingredient Insights
Each of the ingredients in this soup plays a role in creating a complex, layered flavor profile. Let’s take a closer look:
- 13-bean mix: The variety of beans offers both texture and taste. While some beans break down into a creamy consistency, others hold their shape, adding a delightful contrast. Kidney beans, navy beans, and black beans are the primary contributors to both flavor and texture.
- Ham Hock: The ham hock imparts a rich, smoky flavor, which deepens as it simmers. It’s also packed with collagen and fat, which makes the broth silky and full-bodied. If you prefer less fat, you can trim the excess before cooking.
- Smoked Paprika: This spice is what really sets the dish apart, giving it a distinct smoky undertone. It works beautifully with the ham and beans, adding a gentle warmth to the soup without overwhelming it.
- Vegetables (onion, carrots, celery): These aromatic vegetables, often called a mirepoix, are the foundation of the soup’s base. They provide natural sweetness, earthiness, and depth.
- Broth: Whether you choose chicken or vegetable broth, it’s the liquid that binds everything together, enriching the flavor profile with its savory undertones.
Expert Tips
To take this 13 Bean Soup to the next level, consider these expert tips:
- Soaking the beans: For a smoother texture, make sure to soak the beans overnight. If you’re pressed for time, you can use the quick-soak method: boil the beans for 2 minutes, then cover and let them sit for 1 hour.
- Use a slow cooker: For a more hands-off approach, you can make this soup in a slow cooker. Brown the ham hock and sauté the vegetables beforehand, then transfer everything into the slow cooker with the soaked beans and broth. Set it to low and cook for 6-8 hours.
- Let it rest: Like most stews and soups, this dish tastes even better the next day once the flavors have had time to meld. If you can, make it ahead of time and reheat it before serving.
- Freeze leftovers: This soup freezes really well. After cooking, let it cool completely, then store it in an airtight container. It will stay fresh in the freezer for up to 3 months.
Recipe Variations
Feel free to get creative with this recipe by adding your own twist:
- Vegetarian Option: Omit the ham hock and use vegetable broth. You can add smoked tofu or tempeh for that smoky flavor and texture.
- Spicy Version: Kick up the heat with chopped jalapeños, cayenne pepper, or even a few chipotle peppers in adobo sauce.
- Hearty Twist: Add cubed potatoes or butternut squash for a heartier, more filling soup. They’ll absorb some of the broth and make the soup even more satisfying.
- Different Beans: If you don’t have a 13-bean mix, feel free to use a mix of your favorite beans. Black beans, white beans, and even lentils work well.
- Smoked Sausage: If you prefer a different protein, you can substitute the ham hock for smoked sausage or even bacon for an extra smoky flavor.
Final Words
This 13 Bean Soup with Ham Hock is a prime example of comfort food at its finest. It’s hearty, flavorful, and packed with nutrients. Whether you’re cooking for a crowd or just for yourself, this soup will leave you feeling satisfied and cozy. The beauty of this recipe is in its simplicity, but also its ability to evolve depending on what you have on hand or what flavors you want to enhance.
The combination of smoky ham, rich broth, and tender beans makes this dish a staple in many households, especially as the cooler months roll in.