Instructions: Wash the beans and put them in a saucepan along with the water. Cover loosely, bring to a boil, and simmer for 2 1/2 hours or so, until beans are quite tender. Meantime, chop the onion and saute in the oil with garlic until soft. Crush the garlic. Chop the celery, including the leaves. Dice potato and carrot or grate on large grater. Add celery, potato, and carrot to onion and heat for several minutes, stirring all the while. Add the vegetables to the beans, along with the seasonings, in the last hour of their cooking. Bring the soup to a boil and lower the heat to simmer until the beans and vegetables are done. Puree half or all the soup if you want a thick, hearty broth. Juice one lemon and slice the other. Stir in juice and add slices just before serving.

Makes about 9 cups, to serve 6.

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