Ham and Bean Soup

Can you tell we've had to try and use ham leftovers this week!? This was actually really yummy and a great way to use up that ham! Aren't you impressed--I actually took these two pictures myself (with recipe below). I was surprised that it has kind of a tomato broth base to it, cause I've never had ham and bean soup like that, but it turned out yummy and quite healthy as well. Makes a ton of soup, but the good part is, you can FREEZE it!



Ingredients:
1 (20 ounce) package 15 bean mixture, soaked overnight--(I just used white beans and navy beans)
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 (like V8)
3 cups vegetable broth (I just used water)
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
5 cups low fat, low sodium chicken broth (might need more, depending on if you like it thinner)

Directions:
Remove and discard seasoning packet, if any, from beans. Place beans in large stockpot. Cover with water to 2 inches over beans and soak overnight. Drain the soaking water from the beans. Cover beans with fresh water and bring to boil. Reduce heat and simmer, uncovered, 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. Remove bay leaves before serving.