Pickle Bean Vegetable Soup

Serves: 
6
What You Need: 
  • 1-1/4 cups dry pea (navy) beans
  • 6 cups water
  • 1 can (13-3/4 ounces) beef stock or broth
  • 1/4 cup dill pickle liquid
  • 1 cup sliced celery
  • 1 cup slivered cabbage
  • 3/4 cup thinly sliced carrot
  • 1/2 cup thinly sliced onion
  • 1 teaspoon salt
  • 1/8 teaspoon pepper
  • 1 teaspoon marjoram
  • 1/2 teaspoon basil
  • 1-1/2 cups sliced dill pickles
  • 1 can (28 ounces) tomatoes in juice
     

 

Rinse and sort beans. Place in large saucepot. Add water, bring to a boil and boil for 2 minutes. Remove from heat; soak 1 hour.

Drain beans reserving 2 cups liquid. Combine cooked beans and remaining ingredients.

Cover and simmer 1-1/2 to 2 hours adding reserved bean liquid as needed, and stirring occasionally until beans are tender.

© 2012, Pickle Packers International, Inc.

Pickle Packers International, Inc. is a trade association for the pickled vegetable industry.