Cuban Navy Bean Soup
Ingredients
- 1 cup navy beans, soaked
- 2 1/2 qt water
- 1 bay leaf
- 1/4 cup olive oil
- 2 garlic cloves, chopped
- 1 onion, chopped
- 2 cup tomatoes, chopped
- 1 potato, diced
- saffron threads
- salt and pepper
- 1/2 ts cumin
- 1 cup cabbage, shredded
- 1 cup butternut squash, diced
- 2 Tbsp fresh parsley, chopped
Instructions
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.