Stone Soup

Ingredients:
1 pound dry Great Northern Beans
Or
5 cans Great Northern Beans (reduce water to 3 cups)
6 cups water
1 ham bone
1 pound 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 tablespoon basil
1/2 teaspoon pepper
1/4 teaspoon red pepper flakes (optional)
1 stone (cleaned and washed)

Directions:
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. For canned beans go to step 2.

Place pot back on burner on Med High Heat. Bring beans 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.

Let stand 15 minutes before serving.

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