1 1/2 c. black turtle beans
1 1/2 qt. water
2 tbsp. oil
1 carrot
1 onion
1 potato
2 stalks celery
1 bay leaf
1 tsp. oregano
1/4 tsp. savory (can omit)
2 tsp. salt
1/8 tsp. pepper
Juice of 1 small lemon

Wash black beans and put them in a kettle with water and 1 tablespoon oil Cover tightly, bring to a boil, and simmer for 2 1/2 hours or so, until beans are quite tender.

Chop the onion and saute in the remaining 1 tablespoon oil until soft. Chop the celery. Grate potato and carrot on large grater. Add celery, potato and carrot to onion and cook over medium 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. Include garlic if desired. Bring the soup to a boil and lower the heat to simmer until the beans and vegetables are done. Add the lemon juice when the soup has finished cooking.