Place dried beans in a medium-sized bowl and cover them with about 4 cups of your hottest tap water. Set aside, while chopping and sauteeing your vegetables.

In a large Dutch oven or soup pot, add 2 Tablespoons olive oil over medium heat.

Add the onions, celery, and carrots, stir to coat, and saute for 5-6 minutes, stirring occasionally.

Add the garlic, saute for 1 minute.

Drain beans in a colander, discarding water.

Add the drained beans, black pepper, tomato paste, bay leaves, broth, chicken base, thyme, and Italian seasoning.

Stir all ingredients to combine. Add the ham bone to the pot and bring to a boil over medium-high heat. Reduce to a simmer, cover and stir occasionally. Let the soup cook for about 1 ½ - 2 hours or until beans have softened.

Add the lemon juice or vinegar and stir again.

Remove ham bone, cut the ham into bite-sized pieces, and add back to the soup.

You may also mash some of the beans to create a creamier consistency. Add extra broth to achieve the consistency you like.

Garnish with parsley if you wish, and serve with crusty bread and butter.