Bullseye Ham & Bean Soup | Just A Pinch Recipes

Ingredients

• 2- 20 ounce(s) packages soup bean mix, soaked overnight ( or one package pinto beans soaked overnight)
• 4-5 cup(s) ham stock left over from baked ham (stock is best if removed from ham immediately after baking, then cool overnight in fridge. remove fat from top before using)
• 6 quart(s) water
• 1 - left over ham bone with meat attached (1-2 lb)
• 6 cup(s) cubed ham
• 2 medium onions, finely chopped
• 8 - carrots, cleaned & sliced
• 5 stalk(s) celery, chopped
• 2 teaspoon(s) garlic powder
• 1 1/2 teaspoon(s) paprika
• 3 tablespoon(s) worcestershire sauce
• 1 tablespoon(s) chili powder
• 4 tablespoon(s) lemon juice
• 4 - bay leaves
• 2 tablespoon(s) parsley
• 3 teaspoon(s) sea salt
• 2-14.5 ounce(s) cans garlic/ basil diced tomatoes
• 4-5 cup(s) low sodium chicken broth