We had a Christmas ham at the Miller household and needed a recipe for leftover ham. I chose this Ham and Bean soup at Allrecipes.com that turned out wonderfully.
I used a mixture of pinto, red kidney, and great northern beans because that's what I had on hand. I made some veggie stock from scratch using this recipe* and I used some chicken stock I had made and canned a month or so ago. I substituted two pints of tomatoes I had canned this past summer in place of the diced tomatoes and the low sodium veggie juice. I also used some homemade yellow mustard since I had no Dijon mustard on hand. I also added no salt since the soup was salty enough via the ham. Lastly, I added a quarter cup of butter to the soup to add richness and flavor.
*I didn't have any peppers of turnips on hand, so I left those out of the veggie broth I made. I added a few frozen beans, peas, and corn as well to the stock in step 4.