Step 1

Rinse dried beans and check for rocks. Transfer to large pot, cover with several inches of water. Soak beans over night then rinse again.

Step 2

Cut leftover ham from the bone then into chunks, refrigerate.

Step 3

Heat oil in large dutch oven pot over medium/high heat. Saute onion, carrots and celery 4-5 minutes while stirring. Add garlic and sauté 1 minute.

Step 4

Add water, hambone and beans to pot. Bring to a boil, reduce heat and cover. Simmer 90 minutes.

Step 5

Remove ham bone from pot. Add crushed tomatoes, half of the 15 bean soup flavor packet, Italian seasoning and ham chunks. Simmer 15-20 more minutes or until beans are tender. Salt and pepper to taste.