Ham and Bean Soup
  • 1 (12-ounce) package variety dried seven-bean mix
  • 2 tablespoons olive oil
  • 1 cup chopped onion (1 medium)
  • 4 cups fat-free, less-sodium chicken broth
  • 3 garlic cloves, minced
  • 1 cup chopped carrot (about 2)
  • 1 cup chopped celery (3 ribs)
  • 1 cup chopped green bell pepper
  • 1 cup chopped red bell pepper
  • ¼ cup chopped fresh flat-leaf parsley
  • 2 teaspoons dried basil or 2 tablespoons fresh
  • 1 teaspoon dried oregano or 1 tablespoon fresh
  • 1 teaspoon dried thyme or 1 tablespoon fresh
  • ¾ teaspoon kosher salt
  • ½ teaspoon freshly ground black pepper
  • 1 ham hock - I used about 2 cups of chopped leftover ham
  • 1 (14-ounce) can crushed tomatoes, undrained
  • 1 bay leaf
  • 1 tablespoon fresh lemon juice
  1. Sort and wash beans; place in a large Dutch oven. Cover with water to 2 inches above beans; cover and let stand 8 hours. Drain beans. You can also do a quick soak by bringing the water to boil and then taking the beans off the heat to soak for 2 hours.
  2. Heat a large Dutch oven over medium-high heat. Coat pan with olive oil. Add onion and garlic to pan; sauté 3 minutes. Add beans, broth, and remaining ingredients except lemon juice; bring to a boil. Cover, reduce heat, and simmer 2½ hours.
  3. Remove ham hock from pan (if using); cool slightly. Remove ham from bones; finely chop and return meat to pan. Discard bones, skin, and fat.
  4. Discard bay leaf. Stir in juice.
Recipe by at http://www.beckiswholelife.com/2013/02/28/ham-bean-soup/