Pickle Bean Vegetable Soup
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.