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LOCATION: Recipes >> Caribbean >> Navy Bean Soup

Print this Recipe    Navy Bean Soup

Cuban Navy Bean Soup

1 cup navy beans, soaked
2 1/2 qt water
1 bay leaf
1/4 cup olive oil
2 garlic cloves, chopped
1 onion, chopped
2 cup tomatoes, chopped
1 potato, diced
saffron threads
salt and pepper
1/2 ts cumin
1 cup cabbage, shredded
1 cup butternut squash, diced
2 Tbsp fresh parsley, chopped

Drain beans, combine with water and bay leaf and simmer 1 to 1 1/2
hours. Add additional water if necessary. In a skillet, heat
olive oil and cook garlic and onions 6 minutes. Add tomatoes and
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 parsley.

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