Stone Soup

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, then 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 and add your carrots, celery, and spices (except the red pepper flakes). Stir well. Add ham bone if you have one. Reduce to a simmer uncovered.

In a separate pan, saute 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.