Rinse the soup mix in cold water and pick through it, discarding any unwanted debris. (sticks, small stones, etc.) Set the seasoning packet aside for later.

Place the bean mix, onions, garlic, ham bone (or diced ham), chicken broth, and chili powder in a 6-quart crock pot.

Cover and cook on high for 5 hours, until the beans are tender. (Alternately you can cook it on low for 7 to 8 hours.)

If you have used a ham bone, remove it from the crock pot. Chop any meat that has been left on the bone, discarding the bone. Return the chopped meat to the crock pot.

Stir in the diced tomatoes, seasoning packet from the bean mix and lemon juice. Add hot sauce to taste. Cover and cook for an additional half an hour.

Serve hot, ladled into heated bowls along with some crusty bread on the side.