Cuban Navy Bean Soup Food

CUBAN NAVY BEAN SOUP

Cuban Navy Bean Soup image

This recipe belongs to my Aunt Rose. She was a neighbor friend of my mothers and taught Mom to make this soup 40 years ago. Somewhere along the way I learned to make it too. Warm and hearty, a fairly healthy soup.

Provided by Bitsie

Categories Beans

Time 2h15m

Yield 8 serving(s)

Number Of Ingredients 14

Ingredients

1 cup navy beans, soaked
2 1/2 quarts water
1 bay leaf
1/4 cup olive oil
2 cloves garlic, chopped
1 medium onion, chopped
2 cups tomatoes, chopped
1 medium potato, diced
saffron thread
salt and pepper
1/2 teaspoon cumin
1 cup cabbage, shredded
1 cup butternut squash, diced
2 tablespoons fresh parsley, chopped

Steps:

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 and stir as necessary.
Serve garnished with parsley.

Nutrition Facts : Calories 137.8, Fat 7.1, SaturatedFat 1, Sodium 67.4, Carbohydrate 16.6, Fiber 4.3, Sugar 2.8, Protein 3.3

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