Description
I make this hearty soup using the ham bone from our Easter spiral ham. I serve it with corn muffins and fresh fruit. It makes a huge pot of soup, so invite some friends or just freeze several portions for later use. Remember to soak the beans the night before you make the soup.
Ingredients
- 1 (20 ounce) package 15 bean mixture, soaked overnight
- 1 ham bone
- 2 ½ 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
Instructions
- 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.
Prep Time: 25 mins
Cook Time: 10 hrs
Total Time: 10 hrs 25 mins
Servings: 12