Place the beans in a large soup pot and add 2 quarts of water. Cover and allow to soak 8 hours or overnight.
Drain the beans and return them to the pot.
Add one quart of water, the chicken broth, and ham hocks. Bring to a boil, reduce heat and simmer uncovered for 2 1/2 to 3 hours.
Add all the remaining ingredients except lemon juice. Simmer for an additional 30 minutes or more until all the vegetables and beans are tender. Note: You can also remove the ham hocks at this point and add some sliced kielbasa or other sausage to the pot for the final cooking time.
Just before serving, add lemon juice.
Garnish with chopped fresh parsley if desired.
Notes
If you don't have access to ham hocks, you can also use a leftover ham bone or even smoked turkey wings. Or add sliced smoked sausage for the last 30 minutes of cooking time.
Leftovers should be cooled completely and stored in a sealed, air-tight container in the refrigerator for up to 3 days. Reheat individual servings in the microwave or larger portions in a pot on the stove at medium-low heat until lightly simmering.
To freeze, transfer the cooled soup into a freezer safe container. Be sure to label the container with the contents and the date it was cooked. To reheat, thaw it completely in the fridge, then heat it in a pot on the stovetop as directed above.
For the crockpot, cook on high for 5-7 hours. Test whether the beans are done and cook longer if needed.