Ham and Seven Bean Soup

Love this soup!  I always double this recipe and freeze the leftovers so I can take them to work for a quick lunch.  (See my page on "My Trick To Freezing" for more info.)  Please don't be intimidated by all the ingredients - it's worth the prep time!

3 cups cooked Lean ham, cubed
***If you have the bone, add that too!
3 cups diced Onion
3 cups diced Celery
3 cups diced Carrots
8 cups Chicken Broth (MSG and Gluten free)
2 Tablespoons Worcestershire sauce
2 Tablespoons Dijon Mustard
3 bay leaves
1 teaspoon Black Pepper
1 Tablespoon dried Parsley
3 Tablespoons fresh Lemon juice
1 teaspoon Salt
1 Tablespoon Chili powder
1 teaspoon dry Mustard
1 teaspoon dry Rosemary
1 Tablespoon Chicken Grilling Mrs. Dash
1 cup White wine
1/4 cup dry Black-eyed peas
1/4 cup dry Great Northern beans
1/4 cup dry Black beans
1/4 cup dry Pinto beans
1/4 cup dry Lima beans
1/4 cup dry Navy beans
1/4 cup dry Lentils

Rinse, drain and pick through all of the beans.  Add beans to a large pot and cover with 3 inches of water.  (Do NOT add salt to the water or the beans will NOT soften.)  Bring to a boil for 5 minutes then turn off heat and let the beans soak for 1 hour. Drain, rinse beans and pot then re-add beans to pot.  Add remaining ingredients and simmer for 6-8 hours adding extra chicken stock if needed.

Makes 12 servings that are 5 Weight Watchers Points each.