Cuban Navy Bean Soup
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.
- 1 cup navy bean, 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
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.