Cuban Navy Bean Soup
From: Bitsie

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.

SERVES 8

• 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.