Three-Bean Vegetable Soup with Smoked Ham Hock

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-04-11 · Updated 2026-04-11

A deeply flavorful soup made with a smoked ham hock and three varieties of beans, simmered with vegetables for a satisfying meal. This american-inspired soups ready in about 130 minutes pairs smoked ham hock, kidney beans, cannellini beans for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 smoked ham hock
• 1 cup kidney beans
• 1 cup cannellini beans
• 1 cup green beans
• 2 medium carrots
• 2 stalks celery
• 1 large yellow onion
• 3 cloves garlic
• 4 cups chicken broth
• 1 tsp dried thyme
• 1 bay leaves
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. Step 1: Place the smoked ham hock in a large pot and add 6 cups water. Bring to a simmer and cook for 20 minutes to extract flavor. Remove the ham hock, let cool slightly, then remove the meat from the bone and return it to the pot. Discard the bone.
2. Step 2: Add the soaked kidney beans, cannellini beans, green beans, diced carrots, diced celery, diced onion, and minced garlic to the pot. Pour in the chicken broth, add the thyme, bay leaf, 1/2 tsp salt, and 1/4 tsp black pepper. Bring to a boil, then reduce heat to low and simmer uncovered for 1.5 hours, or until the beans are tender.
3. Step 3: Remove the bay leaf and skim any excess fat. Taste and adjust seasoning with additional salt and pepper if needed.