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Cuban Navy Bean Soup
| 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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