15 Bean and Ham Soup

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• 16 ounces 15 bean soup mix (Hurst's Hambeens brand)
  Ingredient note

  Source: 16 ounces 15 bean soup mix (Hurst's Hambeens brand)
• 6 cups chicken stock
  Ingredient note

  Source: 6 cups chicken stock
• 1 each ham bone (with some meat left on it)
  Ingredient note

  Source: 1 ham bone (with some meat left on it)
• 1 cup chopped onion
  Ingredient note

  Source: 1 cup chopped onion
• 1 cup chopped carrots
  Ingredient note

  Source: 1 cup chopped carrots
• 1/3 cup chopped celery
  Ingredient note

  Source: 1/3 cup chopped celery
• 1 tablespoon minced garlic
  Ingredient note

  Source: 1 tablespoon minced garlic
• 2 each bay leaves
  Ingredient note

  Source: 2 bay leaves
• 2 cups chopped ham
  Ingredient note

  Source: 2 cups chopped ham
• 1 1/2 tablespoons ground mustard
  Ingredient note

  Source: 1 1/2 tablespoons ground mustard
• As Needed salt
  Ingredient note

  Source seasoning: salt and black pepper (to taste)
• As Needed black pepper
  Ingredient note

  Source seasoning: salt and black pepper (to taste)

1. Place the dried beans in a 9×13 baking pan. Pour cool water over them so that the bean mix is covered. Allow the beans to sit in cool water at least 14 hours…but up to 24 hours. When you're ready to make the soup, rinse the beans and discard the soaking liquid.
2. Pour the chicken broth into a large stockpot or dutch oven and set the stove top to medium high heat. Bring to a boil, add the beans, then reduce the heat and simmer until tender (this takes about 1 hour).
3. Add the hambone, onion, carrots, celery, garlic and bay leaves. Bring the soup back to a boil, then reduce heat again and simmer until the veggies are soft (about another hour).
4. Add the chopped ham and mustard powder. Stir and simmer another 30 minutes.
5. Remove the ham bone and bay leaf from the soup and discard. Season with salt and pepper.