Ham Bone Soup

By rainmaker

Ingredients

• 1 -16 oz. package bean mixture, soaked overnight
• 1 1 1 leftover ham bone
• 2-1/2 cups leftover cubed ham
• 1 large onion, chopped
• 3 stalks celery, chopped
• 4 large carrots, chopped
• 18 to 24 oz. can diced tomatoes
• 2 cans vegetable broth
• 2 to 3 cans low sodium chicken broth
• 2 tablespoons Worcestershire
• 2 tablespoons Dijon mustard
• 1 tablespoon chili powder
• 3 bay leaves
• 1/2 teaspoon black pepper
• 1 tablespoon dried parsley
• 3 tablespoons lemon juice
• 1 teaspoon kosher salt - if needed

Details

Servings 12

Preparation

Step 1

1. Place the soaked beans into a very large pot and fill with enough water to cover by about 1 inch. Bring to a boil, then simmer over low for 30 minutes. Drain.

2. Add the ham bone, ham**, onion, celery, carrots, tomatoes and vegetable broth. Season with Worcestershire sauce, Dijon mustard, chili powder, bay leaves, pepper, parsley and lemon juice. Pour in enough of the chicken broth to cover the ingredients.

3. Simmer over low heat, stirring occasionally, for about 4 hours. Add more chicken broth as needed throughout the day. Remove the ham bone and season with salt if needed. Simmer for another 30 minutes. Remove bay leaves before serving.

**Add ham the last 30 minutes.