1 lb dry great northern beans
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
This recipe courtesy of Cheryl Cooper. For more of her awesome recipes, visit her at
Bremner Family Tree