Soak brown beans overnight and drain.

Place the soaked and drained beans in a pan with 3 liters of water and 1 bay leaf.

Bring the mixture to a boil.

Boil rapidly for 10 minutes.

Reduce heat and simmer for 1 1/2 hours or until the beans are tender.

Add 2-3 sliced leeks, 1 cubed carrot, and 1 cubed potato to the pan.

Season with Worcestershire sauce, salt, and pepper.

Add a bouillon cube if desired.

Simmer for another 30 minutes.

Taste the soup and adjust seasonings as needed.

Optionally, puree the soup for a smoother consistency. Alternatively, mash the beans and potatoes slightly to thicken the soup.

Add 1/2 cup of chopped flat celery leaves 5 minutes before serving.

Consider adding left-over cooked beef or pork, tiny meatballs, slices of smoked sausage, hot sauce, or ketchup for additional flavor and substance.

Serve with fried onions and bacon for garnish.