I LOVE bean soup, especially bean soup that cooks in my house all day on a cold/rainy/wet day. This is a modified version of the instructions that come with Hurst’s 15 bean soup. You can make it on the stove or in a crock pot; below is for a crock pot but the hurstbeans.com website has alternate instructions.
Rinse beans thoroughly, a couple time. Remove any unwanted debris. Drain and pour beans into crock pot, adding water, bouillon (dissolved in the water), onions, ham bone, garlic, and chili powder. Cook on high for 7 hours. Once beans are tender, remove ham bone (leaving any ham) and add sausage/additional ham, tomatoes, lemon juice, and flavor packet if provided (or whatever seasons you feel like). Turn heat to low and simmer an additional 30 minutes until ready to serve. Serves 12. Leftovers freeze well.