Soak beans overnight in water. Make sure to fill your container several inches higher than the beans as they will soak up a lot of liquid.
In a large soup pot or dutch oven, heat coconut oil over medium heat.
Add onions, celery, carrots and turnip and cook, stirring occasionally, until onion starts to become translucent, about 10 minutes.
Add beans, spices and water.
Cook covered over medium heat until the soup begins to bubble then turn heat to low.
Simmer for 1 hour or until beans are tender.