The Best Bean And Ham Soup Recipe

• 1 (20 oz) package Bean Mixture (soaked overnight)
• 1 Ham Bone
• 2 1/2 cups Ham (cubed)
• 1 large Onion (chopped)
• 3 stalks Celery (chopped)
• 5 large Carrots (chopped)
• 1 (14.5 oz) can Diced Tomatoes (with liquid)
• 1 (12 fluid ounce) can low-sodium Vegetable Juice
• 3 cups Vegetable Broth
• 2 tbsp Worcestershire Sauce
• 2 tbsp Dijon Mustard
• 1 tbsp Chili Powder
• 3 Bay leaves
• 1 tbsp Black Pepper (ground)
• 1 tbsp Parsley (dried)
• 3 tbsp Lemon Juice
• 7 cups low fat, low sodium Chicken Broth
• 1 tsp Kosher salt

• Take the soaked beans in a pot and fill it with water. The surface level of water should be about 1 inch above the beans.
• Bring the pot to a boil and then let it simmer over low flame for about 30 mins.
• Drain the beans and mix it well with ham bone, ham, onion, celery, carrots, tomatoes, vegetable juice, and vegetable broth.
• Now season it with Worcestershire sauce, Dijon mustard, chili powder, bay leaves, pepper, parsley and lemon juice.
• Next add to this mixture the chicken broth in a measure just enough to cover the ingredients.
• Let it simmer on low flame for about 8 hrs. Keep stirring occasionally.
• Add more chicken broth as and when required.
• Now remove the ham bones and add salt to taste.
• Keep simmering it over flame for couple of more hours.
• Just before serving just remove the bay leaves.