Stone Soup
plate cup


1 lb dry great northern beans
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)

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.
This soup is a favorite and filling. Serve with a good crusty bread and a salad.

This recipe courtesy of Cheryl Cooper. For more of her awesome recipes, visit her at Bremner Family Tree

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