Cuban Navy Bean Soup Recipe

ingredients

1 cup Navy beans, soaked
2 1/2 quarts water
1 bay leaf
1/4 cup olive oil
2 cloves garlic, chopped
1 medium onion, chopped
2 cups tomatoes, chopped
1 medium potato, diced
saffron threads
salt and pepper
1/2 teaspoon cumin
1 cup cabbage, shredded
1 cup butternut squash, diced
2 tablespoons fresh parsley, chopped

directions

Drain beans, combine with water and bay leaf and simmer 1 to 1 1/2 hours. Add additional water if necessary.

In a skillet, heat olive oil and cook garlic and onions 6 minutes. Add tomatoes and cook for 10 minutes.

When beans are tender, add tomato mixture, potato, saffron, salt, pepper, cumin, cabbage and squash and cook for another 30 minutes. Add more water as necessary.

Serve garnished with parsley.

nutrition data