Best Ham And Bean Soup Ever

• 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

1. 1. Soak beans the night before. I also like to cut and chop all my other ingredients the night before, so I can just throw it all in the pot the next morning to simmer for 8 hours.
2. 2. 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.
3. 3. Drain. Add the ham bone (place inside cloth tea bag or cheesecloth, as it may fall apart during simmering), 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.
4. 4. 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.

bean, ham bone, ham, onion, stalks celery, carrots, tomatoes, vegetable juice, vegetable broth, worcestershire sauce, mustard, chili powder, bay leaves, ground black pepper, parsley, lemon juice, low fat, kosher salt

Taken from www.epicurious.com/recipes/member/views/best-ham-and-bean-soup-ever-51662501 (may not work)