Updated Thursday, May 23rd, 2002
Yield: 8 to 10 servings
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 1-1/2 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.
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