The Best Bean and Ham Soup

If you like 7-bean soup, you'll love this version made with a dried 15-bean mix, ham, and vegetables that slowly simmers all day on your stove.

• Preparation Time: 25 mins
• Cooking Time: 9 hr 35 mins
• Total Time: 10 hr
• Calories: 260 Calories

Ingredients

• 3 tablespoons lemon juice
• 1 large onion, chopped
• 1 teaspoon ground black pepper
• 3 stalks celery, chopped
• 2 tablespoons Worcestershire sauce
• 1 tablespoon dried parsley
• 1 ham bone
• 1 tablespoon chili powder
• 3 cups vegetable broth
• 2 tablespoons Dijon mustard
• 1 (14.5 ounce) can diced tomatoes, undrained
• 5 large carrots, chopped
• 1 teaspoon kosher salt, or to taste
• 3 large bay leaves
• 1 (12 fluid ounce) can low-sodium vegetable juice
• 1 (20 ounce) package 15-bean soup mix (seasoning packet not used)
• 2.5 cups cubed ham
• 7 cups fat-free reduced-sodium chicken broth

Recipe Instructions

Step 1

Place beans into a large container and cover with several inches of cool water; let soak, 8 hours to overnight.

Step 2

Drain beans and transfer to a large pot. Fill with enough water to cover by about 1 inch; bring to a boil over medium heat. Reduce the heat to low and simmer for 30 minutes. Drain.

Step 3

Add ham, ham bone, carrots, celery, onion, and undrained diced tomatoes to the pot. Stir in vegetable broth, vegetable juice, lemon juice, Worcestershire sauce, Dijon, chili powder, parsley, pepper, and bay leaves. Pour in enough chicken broth to cover ingredients and simmer over low heat, stirring occasionally and adding more chicken broth as needed, for about 8 hours.

Step 4

Remove and discard ham bone and season soup with salt. Continue to simmer for 1 to 2 hours. Remove bay leaves before serving.