We always have a bone in spiral ham for Christmas dinner. I was really looking forward to using some of it to make this yummy soup. It freezes well and is such a comfort food.
Bean and Ham Soup
2 1/2 cups ham, cubed
1 ham bone
1 20 ounce package 15 bean mixture, soaked overnight
1 large onion, chopped
3 stalks celery, chopped
5 large carrots, chopped
1 14.5 ounce can diced tomatoes with green chiles, undrained
12 ounces tomato juice, such as V8
2 tsp. Worcestershire sauce
1 TB chili powder
3 bay leaves
1 tsp. ground black pepper
1 TB dried parsley
3 TB lemon juice
10 cups chicken broth
1 tsp. kosher salt
Place soaked beans into a large pot and fill with enough water to cover by about 1 inch. Bring to boil, simmer over low heat for 30 minutes. Drain.
Add ham bone, ham, onion, celery, carrots, tomatoes, tomato juice, worcestershire, chili powder, bay leaves, pepper, parsley and lemon juice. Pour enough chicken broth over to cover ingredients.
Simmer over low heat, stirring occasionally, for about 8 hours. Add more chicken broth as needed throughout the day.
Remove ham bone and season with salt if needed. Continue to simmer a few more hours or until beans are tender. Remove bay leaves and serve.
Note: I was short on time for this recipe, so after it simmered for around 2 hours I put it in my crock pot on low and cooked it for the remaining time. It turned out Perfect!
Recipe adapted from: All recipes Best Bean and Ham Soup Recipe