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Cuban Navy Bean Soup Recipe
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| Ingredients | | | 1 | cup | navy beans, soaked | | | 2 1/2 | qt | water | | | 1 | each | bay leaf | | | 1/4 | cup | olive oil | | | 2 | each | garlic cloves, chopped | | | 1 | md | onion, chopped | | | 2 | cup | tomatoes, chopped | | | 1 | md | potato, diced | | | 1 | | saffron threads | | | 1 | | salt & pepper | | | 1/2 | teaspoon | cumin | | | 1 | cup | cabbage, shredded | | | 1 | cup | butternut squash, diced | | | 2 | tablespoon | parsley, fresh, chopped | | | | | |
Directions:
| Drain beans, combine with water & bay leaf & simmer 1 to 1 1/2 hours. Add additional water if necessary.
In a skillet, heat olive oil & cook garlic & onions 6 minutes. Add tomatoes & cook for 10 minutes.
When beans are tender, add tomato mixture, potato, saffron, salt, pepper, cumin, cabbage & squash & cook for another 30 minutes. Add more water as necessary. Serve garnished with parsley.
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