FALL CAMPORALL BEAN SOUP

• 1 pkg dry navy beans 
• 1 tbs olive oil 
• 3/4 cups diced onions 
• 1/4 cups diced carrot 
• 1/4 cups diced celery 
• 5 cups canned chicken broth 
• 1/2 tsp thyme salt and pepper to taste 
• 3 tbs lemon juice

Place beans in a large pot with cold water and soak overnight. The next day, drain, and discard water. Place oil in Dutch oven over medium heat and add onions, carrots, and celery. Cook for 5 minutes. Add broth, beans, thyme, salt and pepper. Cover. Reduce heat to low and simmer 2 hours. Add lemon juice and serve.