1 (lb.) bag navy beans
4 chicken bouillon cubes
4 beef bouillon cubes
1 (14 1/2 oz.) can diced stewed tomatoes
4 stalks celery, diced
2 onions, diced
3 carrots, sliced
2 bay leaves
2 tsp. thyme leaves
2 tsp. fresh garlic
1/2 tsp. marjoram
1 tsp. oregano
1/4 tsp. pepper
2 tsp. parsley
2 tsp. salt

Soak beans in water for 2 hours or overnight. Drain. Add 8 cups water, bouillon cubes and simmer 1/2 hour. Add vegetables and tomatoes. Simmer. Add seasonings. Cook until beans are soft, adding more water if necessary.