A good soup that’s low in fat. Great with a glass of red zinfandel and a fresh baguette.
Wash the beans. Combine with water to cover in a large saucepan or stockpot and soak overnight.
The next morning, drain the beans. Combine the beans with 2 cups water, the broth, and the bay leaf. Bring to a boil; then reduce the heat and simmer for 1-½ hours. Add the remaining ingredients, except the lemon slices, and simmer for 2 hours.
Remove the bay leaf. Blend the soup in a blender for a smooth soup or mash the beans with a potato masher for a chunky soup. Serve hot, garnishing each bowl with a slice of lemon.