The Best Bean and Ham Soup

• ounces 15 bean soup, soaked overnight20
• ham bone↗1
• cups cubed ham2 1⁄2
• large onion, chopped↗1
• stalks celery, chopped↗3
• large carrots, choped↗5
• ounces diced tomatoes, with liquid14 1⁄2
• ounces low-sodium vegetable juice↗12
• cups vegetable broth↗3
• tablespoons Worcestershire sauce↗2
• tablespoons Dijon mustard↗2
• tablespoon chili powder↗1
• bay leaves↗3
• teaspoon ground black pepper↗1
• tablespoon dried parsley↗1
• tablespoons lemon juice↗3
• cups low-sodium low-fat chicken broth↗7
• teaspoon kosher salt (I skipped, the ham had enough salt to me)↗1

Step-by-step instructions

1. 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. 2

   Add the ham bone, ham, onion, celery, carrots, tomatoes, vegetable juice, and vegetable broth.

3. 3

   Season with worestershire sauce, dijon mustard, chili powder, bay leaves, pepper, parsley, and lemon juice.

4. 4

   Pour in enough of the chicken broth to cover the ingredients.

5. 5

   Simmer over low heat, stirring occasionally, for about 8 hours. Add more chicken broth as needed throughout the day.

6. 6

   Remove the ham bone and season with salt if needed. Continue to simmer for a couple more hours. Remove bay leaves before serving.