The Best Bean and Ham Soup

Ingredients

• 3  bay leaves 
• 14.5 ounce canned tomatoes diced with liquid canned
• 5 large carrots chopped
• 3 stalks celery chopped
• 1 tablespoon chili powder 
• 2 tablespoons dijon mustard 
• 1 tablespoon parsley dried
• 1 teaspoon ground pepper black
• 2.5 cups ham cubed
• 1  ham bone 
• 1 teaspoon kosher salt 
• 3 tablespoons juice of lemon 
• 7 cups chicken broth low fat, low sodium
• 20 ounce bean mixture 
• 1 large onion chopped
• 3 cups vegetable broth 
• 12 fluid ounce vegetable juice low-sodium canned
• 2 tablespoons worcestershire sauce 

Equipment

• pot

Directions

1. Place the soaked beans into a large pot and fill with enough water to cover by about 1 inch. Bring to a boil, then simmer over low for 30 minutes.
2. Drain.
3. Add the ham bone, ham, onion, celery, carrots, tomatoes, vegetable juice, and vegetable broth. Season with Worcestershire sauce, Dijon mustard, chili powder, bay leaves, pepper, parsley and lemon juice.
4. Pour in enough of the chicken broth to cover the ingredients.
5. Simmer over low heat, stirring occasionally, for about 8 hours.
6. Add more chicken broth as needed throughout the day.
7. Remove the ham bone and season with salt if needed. Continue to simmer for a couple more hours.
8. Remove bay leaves before serving.