In a large pot, place the soaked beans and cover with enough water to cover by about 1 inch. Bring to a boil then simmer on low for 30 minutes. Drain.
To the drained beans, add the ham, onion, celery, carrots, tomatoes, vegetable juice, and vegetable broth. Add Worchestershire, Dijon, chili powder, bay leaves, pepper, and lemon juice.
Add enough chicken broth to cover the ingredients, and simmer over low heat, stirring occasionally, for about 8 hours. Add more chicken broth as needed throughout the day. Remove bay leaves before serving.