- 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
- 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. Drain. 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. Pour in enough of the chicken broth to cover the ingredients.
- Simmer over low heat, stirring occasionally, for about 8 hours. Add more chicken broth as needed throughout the day. Remove the ham bone and season with salt if needed. Continue to simmer for a couple more hours. Remove bay leaves before serving.
03/22/2017
recipepes.com
The Best Bean and Ham Soup, recipe
PT15M
PT1H
5
455 calories
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