Best Cuban Navy Bean Soup

Name: Best Cuban Navy Bean Soup
Cook time: P1H30M
Total time: P2H
Yield: 8
Cuisine: Cuban
Ingredients: navy beans; water; bay leaves; olive oil; garlic cloves; onions; tomatoes; potatoes; saffron threads; salt and black pepper; cumin; cabbage; butternut squash; parsley leaves

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	*
1	each	bay leaves	*
¼	cup	olive oil
2	each	garlic cloves chopped
1	medium	onions chopped
2	cups	tomatoes chopped
1	medium	potatoes diced
1	x	saffron threads	*
1	x	salt and black pepper	*
½	teaspoon	cumin
1	cup	cabbage shredded
1	cup	butternut squash diced	*
2	tablespoons	parsley leaves fresh, chopped

Ingredients

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

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.