It may look like a sad little package shoved in the back of your freezer, but frozen spinach actually has a lot of culinary uses (and some may surprise you).
Stone Soup
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- #2198
serves/makes:
ready in:
2-5 hrs
2-5 hrs
ingredients
1 pound dry Great Northern beans
OR
5 cans Great Northern beans (reduce water to half called for)
6 cups water
1 ham bone (if desired)
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 black pepper
1/4 teaspoon red pepper flakes (optional)
1 stone (cleaned and washed)
directions
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.
added by
internationalrecipes
nutrition data
Nutritional data has not been calculated yet.
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