13 Bean Soup With Ham Hock Recipe: Smoky Ham-Infused Heartiness in 7 Hours

This 13 bean soup recipe with ham hock delivers the kind of deep, smoky flavor that transforms a simple pot of beans into a hearty centerpiece for any meal. The ham hock infuses the broth with rich, savory notes over 7 hours of slow simmering, creating a dish that tastes even better the next day. I’ve perfected this recipe after years of testing—balancing textures, flavors, and that perfect harmony of beans and meat.

The secret lies in the slow cooking process, which tenderizes the beans and develops layers of complexity in the broth. You’ll start with a mix of dried beans—navy, pinto, kidney, and more—each contributing its own texture and taste. The ham hock, simmered low and slow, dissolves into the broth, leaving behind a smoky, umami-rich foundation that ties everything together.

By the time you’re done, you’ll have a thick, velvety soup with tender beans, a deeply flavorful broth, and just enough bite from the ham. It’s the kind of dish that pairs perfectly with crusty bread or cornbread, soaking up every last drop of that smoky, savory goodness. The best part? It only gets better with time, making it ideal for meal prep or feeding a crowd.

Whether you’re serving it at a family gathering or simply craving a comforting bowl of soup, this recipe delivers restaurant-quality results with minimal effort. Let’s get started—your kitchen will smell like home in just a few hours.

Ingredients for 13 bean soup recipe ham hock

Thirteen types of beans, one smoky ham hock, and a slow simmer that turns simple ingredients into pure comfort.

The ham hock is non-negotiable here—smoked hocks from Costco or local butchers give the best flavor. Look for ones with good marbling and a rich, meaty smell. If you can't find smoked, unsmoked works but add 1 tbsp smoked paprika to the pot. The beans? Dried is a must—canned lacks the texture and depth. I grab mine from the bulk section at Whole Foods or WinCo—cheaper than canned and way more flavorful. Rinse them well before adding to the pot to remove any dirt or debris.

No smoked ham hock? Substitute with 1 cup diced smoked ham, but you’ll miss that deep, slow-infused flavor. Short on navy beans? Swap in cannellini or cranberry beans—they hold up well. Fresh herbs? Dried thyme at one-third the amount works in a pinch, but fresh is ideal. The carrots and celery can be pre-chopped and stored in the fridge for 5 days—just toss them in the freezer if you’re prepping ahead. For extra depth, add 1 tsp liquid smoke if you’re skipping the smoked hock.

This soup tastes even better the next day, so make a double batch if you can. Store in the fridge for up to 5 days or freeze for 3 months—portion into containers for easy lunches. The ham hock will dissolve completely, so save any leftover broth in an ice cube tray for future soups. If you’re serving a crowd, double the beans and broth. Leftovers reheat beautifully—just add a splash of water if it gets too thick.

Step-by-step instructions for smoky ham-infused 13 bean soup

This hearty soup builds flavor slowly—don't rush it. The ham hock infuses everything with deep, smoky richness.

Start by rinsing all the dried beans under cold water in a colander. This removes dust and surface debris that can make the soup cloudy. I like to swirl them around with my hands to ensure they're completely clean. While the beans soak, chop the yellow onion into quarters, cut the carrots into chunks, and slice the celery stalks into pieces—about ½-inch thick. Minced the garlic cloves finely so they'll release their flavor fully during cooking.

Here's the thing—don't skip rinsing the beans. Any dirt or residue will make the soup taste off. And for the aromatics, you want even cooking, so consistent sizing matters. Place all the chopped vegetables in a large pot along with the whole ham hock, bay leaves, thyme sprigs, salt, and peppercorns. Add the 8 cups of water and bring everything to a boil over medium-high heat.

Once boiling, reduce the heat to low and let the soup simmer gently for 30 minutes. This initial simmer helps break down the ham hock and infuse the broth with flavor. After 30 minutes, add all the rinsed beans to the pot. The beans will need time to rehydrate and soften, so this is where patience pays off.

I know it's tempting to check on the soup constantly, but resist the urge. Lifting the lid lets heat escape and makes the beans cook unevenly. Instead, set a timer for 1 hour and let it do its thing. The beans should be mostly tender but still slightly firm—this ensures they don't turn mushy during the final cooking stages.

After the initial hour, check the beans for tenderness. They should be soft enough to mash slightly between your fingers but still hold their shape. If they're not quite there, continue simmering for another 30 to 60 minutes, checking every 15 minutes. The soup should have a rich, deep color and a fragrant aroma that fills your kitchen.

This is the moment that matters: the beans should be fully tender but not falling apart. The ham hock should be falling off the bone easily, and the broth should be thick and flavorful. If the soup looks too thin, it will thicken as it cools, so don't worry about adjusting the consistency now.

Remove the ham hock from the pot and let it cool slightly. Once cool enough to handle, use a fork to pull the meat from the bone, discarding the bone and any connective tissue. Shred the meat into small pieces and return it to the soup. Discard the bay leaves and thyme sprigs—they've done their job infusing flavor.

Taste the soup and adjust the seasoning if needed. You might need a bit more salt, especially if you used a smoked ham hock, which can be quite salty. Serve the soup hot, garnished with the crispy ham pieces on top. The contrast of the tender beans and crispy ham adds a delightful texture to every spoonful.

Let the soup sit for 10 minutes before serving. This resting period allows the flavors to meld even more, making each bite richer and more satisfying. The soup will thicken slightly as it cools, which is perfect—it means the beans have released their starches into the broth, creating a naturally thick and hearty texture.

This soup tastes even better the next day as the flavors continue to develop. Store any leftovers in an airtight container in the refrigerator for up to 5 days, or freeze for up to 3 months. It's the kind of dish that gets better with time, so don't hesitate to make extra.

Dietary considerations for this dish

Gluten-Free Adaptations

This soup is naturally gluten-free as written, but always double-check your beans and broth for hidden additives. I use Bob's Red Mill dried beans, which are certified gluten-free, and avoid store-bought broths that might contain wheat. For extra flavor, swap the smoked ham hock with gluten-free smoked sausage like Applegate Uncured Smoked Sausage—it adds depth without gluten concerns. 🌱

Vegetarian Options

To make this vegetarian, replace the ham hock with 1 cup smoked paprika (for depth) and 1 tbsp liquid smoke. Add 1 cup diced mushrooms or 1 smoked tofu block for umami. I also recommend using vegetable broth instead of water—Imagine or Pacific Foods brands work well. The beans will still be hearty, but the broth gains smoky notes from the substitutes.

Low-Sodium Considerations

Smoked ham hocks pack serious salt, so reduce the 1.5 tsp kosher salt to ½ tsp if watching sodium. For extra flavor without salt, add 1 tbsp apple cider vinegar (brightens the broth) and 1 tsp onion powder. I also swap regular black peppercorns for white peppercorns—they’re less salty and add a clean heat. Always taste before serving!

Protein Swaps

No ham hock? Try 1 (8 oz) smoked turkey leg or 1 cup shredded rotisserie chicken—both add smoky richness. For a plant-based option, use 1 cup cooked lentils (extra for texture) or 1 block extra-firm tofu, pressed and cubed. The key is maintaining that deep, savory base—don’t skip the smoked element entirely.

Allergy-Friendly Notes

For nut allergies, this recipe is safe as written, but always check dried beans for cross-contamination warnings. If soy is a concern, avoid smoked tofu substitutes and opt for mushrooms or extra beans instead. For egg allergies, no adjustments are needed—this soup is egg-free. When in doubt, I recommend Simple Mills or Thrive Market for certified allergy-friendly dried beans.

Frequently asked questions