Place the beans in a 9x13 baking pan. Pour cool water over them so that the beans are covered. Allow the beans to sit in cool water at least 14 hours...but up to 24 hours.
Make the soup:
Pour the chicken broth into a large stockpot and set to medium high heat. Bring to a boil, add the beans, then reduce the heat and simmer until tender (this takes about 1 hour).
Add the hambone, onion, carrots, celery, garlic and bay leaves. Bring the soup back to a boil, then reduce heat again and simmer until the veggies are soft (about another hour).
Add the chopped ham and mustard powder. Stir and simmer another 30 minutes.
Remove the ham bone from the soup and discard.
Season with salt and pepper.
Notes
The calories shown are based on the recipe making a little over 10 cups of soup, with 1 serving being a generous 1 cup of soup. Since different brands of ingredients have different nutritional information, the calories shown are just an estimate. **We are not dietitians and recommend you seek a nutritionist for exact nutritional information.**