Ham and Bean Soup

This hearty ham and bean soup recipe gets a great taste thanks to smoked ham, fresh vegetables and herbs. Start by packing your soup mix with dried beans instead of canned beans, this will help control the sodium content. Soak the beans and chop the vegetables the night before to allow enough time to cook. Simply measure out a quarter cup of seven varieties of dried beans to use instead of a 12-ounce mix of different varieties. One serving provides more than a third of your daily fiber requirement.
Peel and wash the beans; bake in a large roasting pan. Cover the beans with water 2 inches above the level of the beans; cover and let stand for 8 hours. Drain the water from the beans.Preheat a large roasting pan over medium-high heat. Brush the mold with cooking spray. Add the onion and garlic to the skillet; simmer for 3 minutes. Add the beans, stock, and other ingredients, except the juice; bring to a boil. Cover, reduce heat, and simmer for 2 1/2 hours. Remove the hams from the pan; cool slightly. Peel the ham from the bones; finely chop and return the meat to the pan. Remove bones, skin, and fat. Discard the bay leaf. Add the juice.