Ham and Bean Soup

Ingredients

• 1 (12-ounce) package variety dried seven-bean mix
• Cooking spray
• 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
• 1/4 cup chopped fresh flat-leaf parsley
• 2 tablespoons chopped fresh basil
• 1 tablespoon chopped fresh oregano
• 1 tablespoon chopped fresh thyme
• 3/4 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 1 smoked ham hock (about 4 ounces)
• 1 (14-ounce) can crushed tomatoes, undrained
• 1 bay leaf
• 1 tablespoon fresh lemon juice

Preparation

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.
2. Heat a large Dutch oven over medium-high heat. Coat pan with cooking spray. Add onion and garlic to pan; sauté 3 minutes. Add beans, broth, and remaining ingredients except juice; bring to a boil. Cover, reduce heat, and simmer 2 1/2 hours. Remove ham hock from pan; cool slightly. Remove ham from bones; finely chop and return meat to pan. Discard bones, skin, and fat. Discard bay leaf. Stir in juice.