Ingredients
- 1 package (20 oz) dry beans
- 1 ham bone
- 2 1/2 cups ham
- 1 cup bacon bits
- 5 large carrots
- 3 stalks celery & leaves
- 1 large onion
- 10 cups chicken broth
- 3 bay leaves
- 2 tbsp worcestershire sauce
- 3 drops liquid smoke
- 2 tbsp dijon mustard
- 1 tbsp chili powder
- 1 tbsp dried parsley
- 1 tsp ground rosemary
- 1 tsp black pepper
- 1 can (12 oz) vegetable juice
- 2 cans (10 oz) diced tomatoes and green chilies
- 3 tbsp lemon juice
Steps
- Rinse the dry beans, cover them with water in a large pot, boil for 2 minutes, then cover and rest for 58 minutes.
- Drain the beans, return them to the pot with the ham bone and chicken broth, and simmer gently for 150 minutes.
- Add the carrots, celery, onion, ham, bacon bits, bay leaves, Worcestershire sauce, liquid smoke, mustard, chili powder, parsley, rosemary, and pepper, then simmer for 45 minutes.
- Stir in the vegetable juice, diced tomatoes with green chilies, and lemon juice, then simmer for 15 minutes.
- Remove the ham bone and bay leaves, shred any meat from the bone, and stir the meat back into the soup.
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