Pickle Bean Vegetable Soup

Serves 6


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.

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