Stone Soup Recipe

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All good!

Ingredients / Directions

Stone Soup

1 lb dry great northern beans
5 cans great northern beans (reduce water to 3 cup(s)s)

6 cup(s)s water
1 ham bone ( if available)
1 lb. smoked sausage (cut into bite size)
1 cup(s) carrots (chopped)
1 cup(s) celery (chopped)
1 bay leaf
1/4 cup(s) cilantro
1/4 cup(s) parsley
1 tbs. basil
1/2 teaspoon. pepper
1/4 teaspoon. 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 hour(s). 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
spices except the red pepper flakes. Stir well. Add Ham bone if you have one. Reduce to simmer uncovered. In a separate pan saut? your sausage lightly and pour into bean pot. Add your stone. Let simmer for about 2-3 hour(s). Stir pot every now and then to make sure the beans do not stick to bottom and add water if necessary.

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

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