Remove and discard the seasoning packet (if included) from the bean soup mix. 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 ½ 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 a little chopped fresh parsley if desired.
Serve with garlic bread, cornbread, crackers, or grilled cheese.