Spread the bean mix out on a tray or large plate and sort through them, removing and tossing out any small rocks that may have been packaged with the beans.

Place the sorted beans in a strainer and rinse with cold water. Add the beans to a large bowl and add enough cold water to cover the beans by 4 inches. Soak the beans uncovered for 2 hours.

In a large heavy-bottomed soup pot, add the ham hock, cover with the 2 quarts of water and bring to a boil over medium-high heat. Reduce the heat to medium and simmer, uncovered, for two hours.

Drain the beans and add them to the soup pot with the cooked ham hock, add the chicken broth and bring to a boil, then reduce to a simmer. Cook for about one hour.

Add the diced vegetables, bay leaves, thyme, coriander, salt and black pepper to the soup pot. Stir to combine and bring to a boil; then reduce the heat to simmer and cook for another 45 minutes or until the largest beans of the bean mix is tender.

Remove the bay leaves and the thyme bundle and discard.

Transfer the ham bone to a cutting board and when it is cool, remove as much of the meat as possible and reserve.

Ladle out 4 cups of the beans and vegetables and pulse them in a blender or food processor, being careful to not over fill the container with the hot beans, process in batches if necessary.

Return the processed beans to the soup pot and stir to combine with the remaining beans. Stir in the lemon juice and the reserved chopped ham, adjust the seasoning if necessary, serve and enjoy!