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Cuban Navy Bean Soup
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- #33776
serves/makes:
ready in:
2-5 hrs
2-5 hrs
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.
added by
ruthdillon
nutrition data
186 calories, 7 grams fat, 25 grams carbohydrates, 7 grams protein per serving. This recipe is low in sodium.
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