Rinse and sort through beans and check for unwanted debris and discard.

In slow cooker add beans, onion, peppers, garlic, celery, parsley, seasoning packet, broth and water. Mix up and add ham hock in.

Cover and cook on high for 8 or 9 hours (don't open lid while cooking)

Brown sausage in a skillet on medium high heat and set aside in refrigerator till ready for use.

After 8 hours check beans for doneness. If tender remove ham hock and remove fatty outside and shred and add to soup. Add in browned sausage, tomatoes, Italian seasonings, lemon juice, butter, salt and pepper. Stir up and cover and continue to cook for about 30 more minutes

Bring a pot of water to a boil and then add in rice, butter, salt, pepper and garlic powder. Remove from heat and let sit for 10 minutes covered.

Serve with rice and enjoy with some buttered cornbread on the side