When you’re looking for a comforting, hearty meal that brings together the richness of beans and the savory depth of smoky ham, 16 Bean Soup with Ham Hock is an absolute winner. This soup is a masterpiece of flavor and texture, bringing together a delightful medley of beans, each contributing its own unique taste and mouthfeel. The addition of ham hock creates a flavorful broth that’s rich, slightly smoky, and deeply satisfying.
Whether you’re making it for a chilly evening, a family gathering, or just want something that will fill your home with that ’grandma’s kitchen’ kind of warmth, this soup is the perfect option. And the best part? It’s incredibly easy to make, even though it feels like something that has simmered for hours in the background of your cozy home.
Let’s dive into how to make this delicious and nutritious meal from scratch!
16 Bean Soup With Ham Hock Recipe
This recipe is all about balance and flavor. The combination of the 16 different beans, along with the rich ham hock, creates a depth that is hard to match. And because it’s a slow-cooked dish, the flavors have time to meld together beautifully.
Ingredients Needed
To create this mouthwatering soup, you’ll need:
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16 Bean Soup Mix (or a variety of beans, if you can’t find a pre-mixed bag)
- Typically, this mix includes a blend of different beans, such as lentils, kidney beans, pinto beans, black beans, split peas, and chickpeas.
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Ham Hock (one large or two smaller ones)
- A ham hock is essential for adding that smoky, savory flavor. It also helps to create a rich broth as it simmers.
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Carrots (2 large, peeled and diced)
- These add a subtle sweetness and a great texture to the soup.
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Celery (2 stalks, chopped)
- Celery gives the soup a crisp, fresh flavor and balances out the richness of the ham.
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Onion (1 large, diced)
- Onions are a classic base for most soups, providing sweetness and umami depth as they cook.
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Garlic (3-4 cloves, minced)
- Garlic brings a fragrant, savory element that ties all the ingredients together.
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Bay Leaves (2-3)
- Bay leaves are essential for that herby, aromatic quality that enhances the flavor of any slow-cooked soup.
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Thyme (1-2 teaspoons dried, or 3-4 sprigs fresh)
- Thyme is earthy and a perfect complement to the beans and ham hock.
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Smoked Paprika (1 teaspoon)
- Adds a touch of smokiness that further elevates the flavor profile of the soup.
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Chicken Broth (8 cups, or enough to cover the beans)
- You can substitute with vegetable broth for a non-meat version, but chicken broth gives it a fuller, richer taste.
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Salt and Pepper (to taste)
- Don’t forget to season your soup to bring out all the flavors. Start with a pinch and adjust as you go!
Cooking Instructions
This recipe comes together with a slow-cooked method that allows all those amazing flavors to infuse and develop.
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Prepare The Beans
- If using a pre-packaged 16-bean soup mix, rinse the beans thoroughly and pick through them to remove any debris.
- Soak the beans overnight in cold water for at least 8 hours (this reduces cooking time and helps make them more digestible). If you’re short on time, you can do a quick soak by boiling them for 2 minutes, then letting them sit covered for 1 hour before draining.
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Sauté The Vegetables
- In a large pot or Dutch oven, heat a tablespoon of olive oil over medium heat.
- Add the diced onions, carrots, and celery. Sauté for 5-7 minutes, until the vegetables begin to soften and the onions turn translucent.
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Add Garlic And Seasonings
- Stir in the minced garlic, smoked paprika, thyme, and bay leaves. Sauté for another 1-2 minutes until the garlic is fragrant, ensuring the spices are well-distributed.
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Combine And Simmer
- Add the soaked and drained beans, the ham hock, and the chicken broth to the pot. Stir everything together.
- Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 1.5 to 2 hours. Stir occasionally, checking that the beans are tender and the ham hock is cooked through and falling apart.
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Shred The Ham And Final Seasoning
- Once the ham hock is fully cooked, remove it from the pot and let it cool slightly.
- Shred the meat from the bone and return it to the soup. Discard the bone and any excess fat.
- Taste the soup and add salt and pepper to taste, if needed.
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Serve
- Serve hot with a side of crusty bread or crackers for dipping. Enjoy the hearty, smoky flavors of your 16 Bean Soup!
Ingredient Insights
The ingredients in this soup aren’t just there to fill up the bowl; each one serves a distinct purpose:
- Ham Hock: The ham hock is the star of the show, giving the soup its signature smoky flavor and richness. As it cooks, the collagen from the bone breaks down and thickens the broth, creating a luxurious texture.
- Beans: The mix of 16 beans adds not only a fun variety of colors and textures but also a nutritional powerhouse. Beans are a great source of fiber, protein, and essential minerals like iron and potassium.
- Vegetables: Carrots, onions, and celery are the classic “mirepoix” base of many soups. They provide natural sweetness and depth to the soup, balancing the smokiness of the ham.
- Herbs and Spices: Thyme and bay leaves infuse the soup with an earthy, aromatic quality. Smoked paprika adds a unique flavor note that enhances the ham hock without overpowering it.
Expert Tips
- Slow Cooker Option: If you don’t have time to watch the soup on the stove, you can make this in a slow cooker. Just add all the ingredients to the slow cooker and cook on low for 6-8 hours or high for 4 hours, until the beans are tender and the ham hock is falling off the bone.
- Don’t Skip the Soaking Step: While it might seem like a step you can skip, soaking the beans overnight makes them cook faster and helps reduce the chances of them splitting or becoming mushy.
- Ham Alternatives: If you don’t have a ham hock, try using a smoked ham bone, or even leftover ham from a holiday meal. The goal is to get that smoky flavor in the broth.
- Make it Spicy: For a little heat, consider adding a chopped jalapeño or a pinch of red pepper flakes along with the garlic.
Recipe Variations
- Vegetarian Version: Omit the ham hock and use vegetable broth instead of chicken broth. You can replace the ham hock with smoked tofu or tempeh to still get that smoky flavor.
- Spicy Kick: For those who love a little spice, try adding a couple of chopped green chilies or a dash of cayenne pepper.
- Beans Swap: You can adjust the beans based on what you have in your pantry. If you can’t find a pre-packaged 16-bean mix, feel free to mix and match your favorites like black beans, white beans, or even lima beans.
Final Words
16 Bean Soup with Ham Hock is an example of how simple ingredients can come together to create a dish that is far greater than the sum of its parts. This soup doesn’t just fill you up-it nourishes the soul. It’s the type of meal that gets better the longer it sits, making it perfect for leftovers. The rich broth, tender beans, and flavorful ham make it a dish worth savoring.