Spicy Ham-And-Bean Soup

This was taken from Cooking Light, April 1995. It is the companion recipe to http://www.food.com/recipe/maple-glazed-ham-with-maple-mustard-sauce-442689

• Ready In: 2 hrs 40 mins
• Serves: 8

Ingredients

• 1 1⁄4 cups dried navy beans
• 2  quarts water
• 1  cup onion, chopped
• 1  cup green bell pepper, chopped
• 1  cup celery, sliced
• 1⁄4 cup fresh parsley, minced
• 1 1⁄2 teaspoons pepper
• 2 1⁄2 teaspoons  jalapeno peppers, seeded and minced
• 2  garlic cloves, minced
• 1 (18 ounce)  ham bone, from 8 1/2 pound cooked low-sodium ham
• 9  ounces  maple-glazed ham, finely chopped
• 1⁄4 cup fresh basil, finely chopped
• 1 (14 1/2ounce) can whole tomatoes, drained and chopped
• 1 (8 ounce) can tomato sauce

Directions

1. Sort and wash beans and place in large dutch oven. Cover with water to 2 inches above the beans, and bring to a boil; cook 2 minutes. Remove from heat and let stand for 1 hour.
2. Drain beans, and return to pan. Add 2 quarts of water and next 8 ingredients (water through ham bone). Bring to a boil; cover, reduce heat, and simmer 1 hour or until beans are tender. Remove from heat; discard ham bone.
3. Place 2 cups of bean mixture in a blender and process until smooth. Return mixture to pan; add ham and remaining ingredients. Bring to a boil; cover, reduce heat, and simmer 10 minutes or until heated.