Stone Soup recipe

Ingredients:
Stone
Soup








1 lb dry great northern
beans
or
5 cans great northern beans (reduce water to 3 cups)

6
cups water
1 ham bone ( if available)
1 lb. smoked sausage (cut into
bite size)
1 cup carrots (chopped)
1 cup celery (chopped)
1 bay
leaf
1/4 cup cilantro
1/4 cup parsley
1 tbs. basil
1/2 tsp.
pepper
1/4 tsp. red pepper flakes (optional)
1 stone (cleaned and
washed)

Procedures:
For dry beans:
Rinse beans of any dirt or debris.
Add the beans and Bay Leaf to a good-sized pot, fill with water about 3
inches over the beans. Bring to a boil for 2 minutes remove from heat. Cover
and let stand for two hours. Continue as with canned beans below.

For
canned beans:
Place pot back on burner on medium high heat. Bring beans
with Bay Leaf to a light boil add your carrots, celery, spices except the
red pepper flakes. Stir well. Add Ham bone if you have one. Reduce to simmer
uncovered. In a separate pan sauté your sausage lightly and pour into bean
pot. Add your stone. Let simmer for about 2-3 hours. Stir pot every now and
then to make sure the beans do not stick to bottom and add water if
necessary.

Careful, it will be HOT!
Let stand 15 minutes before
serving.