In a large pot, add the water and ham hock. Bring to a rapid simmer and cook for 30 minutes.

Add the vegetables and beans and simmer for another 30.

Remove the ham hock from the pot. Cut off the meat and chop into bite sized pieces.

Using an immersion blender, blend the soup until it becomes a half creamy, half chunky consistency. You can also pour 1/3 of the soup into a blender and puree it that way.

Return the ham to the pot, stir together. Season with salt and pepper to taste and serve.