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home > recipes > soups > stone soup
from Michigan, USA 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) 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.

Stone Soup


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keyword: stone
ethnicity: english
recipes for soups
recipes by Jandenha412
Email Address:
(posted March 25, 2003)

from Michigan, USA

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)

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.



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