Greek garbanzo & chick-pea soup

1/2 lb dried chick-peas                      
 2 garlic cloves, sliced
 2 ts baking soda                                             
 salt and pepper      
 1/2 cup olive oil                                                   
 6 to 8 cups water
 2 med. onions finely chopped                      
 strained fresh juice of 1 lemon
 3 large tomatoes chopped
 1 large bay leaf    
 Wash and soak chick-peas according to package directions. Drain and 
 sprinkle with salt. Let stand 15 minutes.Remove husks by rubbing 
 chick-peas between thumb and forefinger.Rinse well and drain.   In a 
 large pot,heat the oil and saute onions and peas stirring with a wooden 
 spoon,until onions are translucent. Add tomatoes and stir over low 
 heat for 2-3 minutes. Add bay leaf,garlic,salt and pepper, and 6 cups 
 of water to start. Cover and bring to a boil, simmer, stirring occassionally 
 for 1 to 1 1/2 hours or longer until peas are tender. Add more water it 
 necessary.  Remove from heat discard bay leaf and stir in lemon juice.