Combine all ingredients (except ham and onion) and cook until soft. Saute onions until soft. Add onions to the other ingredients (not including the ham) and heat until it starts to simmer. If soup is not “soupy” enough, add more broth, juice, or water.

Remove bay leaves before putting into hot jars. Fill jars leaving 1″ headspace, adding up to 1/2 cup small diced ham per quart.

Process quarts in a pressure canner for 90 minutes @ 10 lbs. pressure (adjust for your altitude) or 75 minutes for pints.