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Hearty 15 Bean Soup with Smoked Ham Hock

Close-up of a white mug filled with thick, savory bean soup topped with shredded ham.
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This recipe makes a hearty 15 bean soup using a smoked ham hock for deep, savory flavor. It is a comforting, filling, and easy one-pot dinner perfect for chilly evenings.

Ingredients

Scale
  • 1 pound dried 15 bean soup mix (ensure it includes lentils and split peas)
  • 1 smoked ham hock (or 1 cup leftover cooked ham)
  • 8 cups water or low-sodium chicken broth
  • 1 tablespoon olive oil
  • 1 large yellow onion, chopped
  • 2 carrots, chopped
  • 2 celery stalks, chopped
  • 4 cloves garlic, minced
  • 1 teaspoon dried thyme
  • 1/2 teaspoon black pepper
  • 1 bay leaf
  • 1 tablespoon apple cider vinegar

Instructions

  1. Rinse the dried bean mix thoroughly under cold water. Discard any small stones or debris.
  2. In a large stockpot or Dutch oven, heat the olive oil over medium heat. Add the chopped onion, carrots, and celery. Cook until the vegetables soften, about 5 to 7 minutes.
  3. Add the minced garlic and dried thyme to the pot. Cook for 1 minute until fragrant.
  4. Add the rinsed bean mix, smoked ham hock, water or broth, black pepper, and bay leaf to the pot.
  5. Bring the mixture to a boil, then immediately reduce the heat to low, cover the pot, and let it simmer.
  6. Simmer for 2 to 3 hours, or until the beans are very tender. Stir occasionally to prevent sticking. If the soup becomes too thick, add more water or broth.
  7. Remove the ham hock. Once cool enough to handle, shred the meat from the bone and return the shredded ham to the soup. Discard the bone and bay leaf.
  8. Stir in the apple cider vinegar just before serving. Taste and add salt only if needed, as the ham hock adds significant saltiness.
  9. Serve this thick and filling soup hot.

Notes

  • For a vegetarian bean soup, omit the ham hock and use vegetable broth. Add 1 teaspoon of liquid smoke for a smoky flavor.
  • If you are using leftover cooked ham instead of a ham hock, add it during the last 30 minutes of cooking.
  • This soup is excellent for meal prep; it thickens considerably upon refrigeration. Add a splash of water or broth when reheating.
  • If you do not have time for a long simmer, you can cook this in a slow cooker on low for 6 to 8 hours.

Nutrition

Find it online: https://carlacooking.com/best-bean-soup-recipe-ham-hock/