spicey ham and bean soup with greens

Pork Neck Bones
Chicken Broth, 4 cup
Hurst's HamBeens 15 Bean Soup, 1lb, 4oz bag
RO*TEL Diced Tomatoes & Green Chiles, 1 10 oz can including liquid
Allen's seasoned turnip greens, 20 oz, including liquid
Ham, extra lean, cubed
Onions, raw, 1 med/ 1 cup
Garlic, 3 cloves, minced
Lemon Juice, from 1 lemon squeezed between fingers to catch pits
Blair's after death sauce, 2 tsp (or other pepper sauce whose first ingredient is habenaro)
Chili powder, 2 tsp

add the chicken broth and 2 qts water to a stock pot and bring to a boil several big hunks of pork necks then simmer for several hours (I use stock and broth from the freezer and enough water to make 3 qts). Remove necks to cool and freeze liquid. Remove meat from bones. be sure to remove all the fat. Reserve. Place rinsed beans in the stock pot and add the liquid and enough water to make 2 qts. Bring to a boil and then simmer for an hour. When the liquid is cold enough, scrape off all the fat and discard. Add the rest of the ingredients including the reserved neck meat and 4 cups more water and simmer low for another hour. Remove any fat that floats to the surface and discard. If desired, add the seasoning packet from the beans just before serving.