Preparation:
In a large soup pot, combine beans and 3 quarts of water. Discard any beans that float to the surface. Cover and boil 3 minutes over high heat. Remove from heat and allow to stand 1 hour.
Add chicken stock, bay leaf and marjoram. Bring to a boil, reduce heat and simmer, covered, 1 hour.
Heat oil in a large skillet and saute onions, carrots and garlic 5 minutes. Add saute mixture and remaining ingredients to the pot. Cover and continue to simmer until potatoes are tender, about 45 minutes. Remove bay leaf before serving. |
