Ham and Bean Soup

This ham and bean soup is so good it's almost worth buying a ham just to make the soup. Despite the long list of ingredients it's an easy soup recipe. There's not a lot of active time.

Ham and Bean Soup

1 (20 ounce) package 15 bean mixture, soaked overnight
1 ham bone
2 1/2 cups cubed ham
1 large onion, chopped
3 stalks celery, chopped
5 large carrots, chopped
1 (14.5 ounce) can diced tomatoes, with liquid
1 (12 fluid ounce) can low-sodium vegetable juice
3 cups vegetable broth
2 tablespoons Worcestershire sauce
2 tablespoons Dijon mustard
1 tablespoon chili powder
3 bay leaves
1 teaspoon ground black pepper
1 tablespoon dried parsley
3 tablespoons lemon juice
7 cups low fat, low sodium chicken broth
1 teaspoon kosher salt

If there was a seasoning packet that came with the beans just remove and discard it. It won't be needed with this pork recipe.

Place the 15 bean mixture in a large stockpot. Cover with water to 2 inches over the beans and soak overnight.

Drain the soaking water from the beans. Cover the beans with fresh water and bring to boil. Reduce the heat and simmer, uncovered, 30 minutes. Drain again, discarding the water.

Remove all visible fat from the ham bone.

Combine the beans, ham bone, ham, onion, celery, carrots, tomatoes, V8, Worcestershire, mustard, chili powder, bay leaves, pepper, parsley, lemon juice, and vegetable stock in stockpot. Add the chicken stock to cover the beans. Bring the pot to a boil. Reduce the heat, and simmer, stirring occasionally, for about 8 hours.

Add the remaining chicken stock to the pot throughout the day as needed to keep the liquid level up.

After about 8 hours, remove the ham bone, and add salt as needed. Continue simmering another 2 hours, or until the beans are tender. Remove the bay leaves before serving.

This makes a big batch of soup but it freezes well.

I like to serve this soup with cornbread for a complete meal. When you try it I think you'll agree that it's absolutely the very best ham and bean soup recipe existing.