The Ranger wrote:
> 15 Bean Soup & Smoked Ham
>
> INGREDIENTS:
> 20 oz assorted dried beans (lima, navy, pinto, etc.)
> 2 qt water, plus 2 cups for cooking
> 1 cup beef stock (chicken stock works, too; avoid vegetable stock)
> 1 lb smoked ham or ham hocks
> 1 large onion, chopped
> 1 15-oz can diced tomatoes
> 1 TBS New Mexico Chili Powder
> 1 TBS lemon juice (fresh squeezed)
> 2 cloves garlic, crushed
> Salt and Pepper to taste
> Optional:
> 2 cups, carrot disks
> 1 jalapeno, chopped (with seeds for heat)
> 1 lb Andouille Sausage
>
> METHOD:
> Soak beans for at least 8 hours in the 2 quarts of water. Discard soaking
> water.
>
> In 5.5 quart crockpot, layer carrots, onion, jalapeno, sausage, beans, and
> ham. Add chili powder; less if you don't like things spicy. Add lemon juice,
> stock and water. Season to taste.
>
> Set on low and leave alone for 6-10 hours or set on high and cook for 4-5
> hours.
>
> Serve with hearty bread and an IPA or stout.
>
> The Ranger
>
>

I do something similar to this. Here are a few other options.
Try and find a smoked ham shank or two depending on the size of the
shank(s) and how much ham you want in the soup. For a more smokey
flavor, add a bit of liquid smoke.
A few tablespoons, to a 1/4 cup of cooked/leftover saurkraut instead
of the lemon juice.
I use a quart of chicken stock.
The whole mess comes out thick, hearty and tasty...