Step 1

Place the package of 15 beans in a large soup pot and cover with clean cool water by 3-4 inches. Cover the pot with a lid and soak the beans overnight or at least 8 hours.

Step 2

Pour the soaked beans in a colander and discard the soaking water. Rinse the beans and place them back in a large soup pot along with the lentils. And add enough clean, cool water to cover the beans and lentils by two inches. Add the ham bone and bring the soup to a boil over medium-high heat.

Step 3

While the soup is cooking, you may need to skim any foam that forms on the top. You can use a very large serving spoon to make this easy. Discard the foam.

Step 4

Reduce the heat to low and simmer, uncovered, for two hours, stirring occasionally.

Step 5

Next, remove the ham bone and set aside to cool.

Step 6

Add the onion, tomatoes, chili powder, lemon juice, garlic, celery, carrots, broth, thyme and pepper (and additional chopped ham if adding). Simmer another 30 minutes until the vegetables are crisp tender.

Step 7

While the vegetables are cooking trim any meat remaining on the ham bone. Return the chopped ham back to the soup and stir to combine. Discard the ham bone.

Step 8

Serve soup with corn muffins, cornbread, or crackers and a dollop of sour cream if desired.