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

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

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.

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

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.