Black Bean Soup with Turnip and Lemon

1 lb. dried black beans
1 quart brother (I used chicken stock I had in the freezer--use what you like)
1 onion, diced
2 garlic cloves, diced
1 large carrot, diced
1 turnip, diced
1 can diced tomatoes
1 bay leaf
about 1/4 c. chopped fresh parsley
Salt
2 sliced lemons

Soak the beans overnight. Drain but reserve the water and add more water to make 2 quarts liquid. Put the beans and water back in the pot and bring to a boil. Cook about an hour.
Heat the broth separately to a boil and add it into the beans, along with all the diced veggies, sseasoning, tomatoes, but not the salt or lemon. Simmer for about another 2 hours. Taste and salt accordingly. You may need more salt if using homemade stock, less if using canned stock.
Cool just enough to puree half the soup. Then add back in and reheat. If you don't have time to cool it, just attack it with a potato masher to thicken it up.
To serve, put a slice or two of lemon in each bowl and ladle the soup over it.
Eat.