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Best Cuban Navy Bean Soup

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Recipe

Dive into the navy with this appetizing soup that can be served on its own or accompany a meal.

Yield

8
servings

Prep

30
min

Cook

90
min

Ready

120
min
Low Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber

Ingredients

Amount Measure Ingredient Features
1 cup navy beans
soaked
2 ½ quarts water
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1 each bay leaves
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¼ cup olive oil
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2 each garlic cloves
chopped
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1 medium onions
chopped
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2 cups tomatoes
chopped
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1 medium potatoes
diced
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1 x saffron threads
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1 x salt and black pepper
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½ teaspoon cumin
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1 cup cabbage
shredded
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1 cup butternut squash
diced
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2 tablespoons parsley leaves
fresh, chopped
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Ingredients

Amount Measure Ingredient Features
237 ml navy beans
soaked
2.5 quarts water
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1 each bay leaves
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59 ml olive oil
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2 each garlic cloves
chopped
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1 medium onions
chopped
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473 ml tomatoes
chopped
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1 medium potatoes
diced
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1 x saffron threads
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1 x salt and black pepper
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2.5 ml cumin
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237 ml cabbage
shredded
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237 ml butternut squash
diced
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30 ml parsley leaves
fresh, chopped
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Directions

Drain beans, combine with water & bay leaf & simmer 1 to 1½ hours. Add additional water if necessary.

In a skillet, heat olive oil and cook garlic and onions 6 minutes. Add tomatoes & 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 croutons if desired.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 131g (4.6 oz)
Amount per Serving
Calories 14444% from fat
 % Daily Value *
Total Fat 7g 11%
Saturated Fat 1g 5%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 154mg 6%
Total Carbohydrate 6g 6%
Dietary Fiber 3g 13%
Sugars g
Protein 8g
Vitamin A 66% Vitamin C 29%
Calcium 5% Iron 7%
* based on a 2,000 calorie diet How is this calculated?
 

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