Sort through and rinse beans; drain. In a large saucepan bring beans and split peas along with 6 cups of water to a boil. Boil for 10 minutes, reduce to a simmer. Continue to cook for another 1 - 1 1/2 hours or until tender but firm; drain, rinse, and drain again. Shell the butter beans, these will lightly thicken the soup.
Place the drained beans in the crockpot along with the onions, carrots, celery, bell pepper, basil, oregano, thyme, mustard seed, salt, black pepper, bay leaves, and broth. Cover crockpot and cook on low for 8-10 hours or on high for 4-5 hours.
Remove bay leaves and add ham; heat through. Season to taste if necessary.
Make your own Ham Stock and use that in place of the chicken or vegetable. (See Attached Recipe)
If using dried beans follow instructions as in step 1 but do not add salt! The salted water hardens the shell and increases cooking time.
You can substitute canned beans; drained and rinsed to save time. Use one 16 ounce can of each variety and omit 6 cups water.