1 20ouncepackage dried 15 bean mixor whatever multi-bean mix you can find
cooking spray
1cupchopped sweet onion1 medium
8 - 10cupslow sodium or regular chicken broth
3clovesminced garlic
1cupchopped carrot
1cupchopped celery3 ribs
1cupchopped green pepper
1cupchopped red pepper
1/4cupchopped fresh parsley
1/4cupchopped fresh basil
1tablespoonchopped fresh oregano
1tablespoonchopped fresh thyme
3/4teaspoonkosher salt
1/2teaspoonfreshly ground pepper
1meaty ham bone or smoked ham hockshould be able to yield 2 cups or so of chopped ham after cooking
1 14ouncecan diced or crushed tomatoesundrained
1bay leaf
Juice from 1/2 of a lemon2-3 tablespoons
Instructions
Rinse beans and place in large Dutch oven. Cover with water to 2 inches above beans, cover pan and let stand 8 hours. Drain beans.
Heat a large Dutch oven over medium-high heat. Coat pan with cooking spray. Add onion and saute 3 minutes. Add garlic and saute 1 minute more.
Add beans, 8 cups broth and remaining ingredients, except lemon juice and bring to a boil.Cover and reduce heat and summer for 2 1/2 hours.
Remove ham bone or ham hock from soup and cool slightly. Remove meat from bones and shred or chop. Return meat to pan. Discard bone, skin and fat and bay leaf. Add 2 tablespoons lemon juice.
Simmer additional 10-15 minutes. If soup seems to thick, add some, or all of additional 2 cups of broth.Taste and adjust seasonings if necessary (additional salt, pepper or lemon juice.)