1In 4-quart Dutch oven, heat beans and water to boiling. Boil uncovered 2 minutes; remove from heat. Cover and let stand 1 hour.
2Add ham bone. Heat to boiling; reduce heat. Cover and simmer about 2 hours or until beans are tender.
3Stir in remaining ingredients. Cover and simmer 1 hour.
4Remove ham bone; let stand until cool enough to handle. Remove ham from bone. Remove excess fat from ham; cut ham into 1/2-inch pieces. Stir ham into soup.