Cuban Navy Bean Soup

Total Time
2hrs 15mins
Prep 15 mins
Cook 2 hrs

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.

Ingredients Nutrition


  1. Drain beans, combine with water& bay leaf& simmer 1 to 1 1/2 hours.
  2. Add additional water if necessary.
  3. In a skillet, heat olive oil& cook garlic& onions 6 minutes.
  4. Add tomatoes& cook for 10 minutes.
  5. When beans are tender, add tomato mixture, potato, saffron, salt, pepper, cumin, cabbage& squash& cook for another 30 minutes.
  6. Add more water and stir as necessary.
  7. Serve garnished with parsley.
Most Helpful

Very Good. It worked well without stock and was good the way it was, but I decided to pump up the nutrition a little and added some fresh spinach and it was very good that way too.

michele morgan March 03, 2007

Oh this is so good on a chilly day! I added extra butternut squash instead of potatoes, Bizol spice instead of saffron, and cumin seeds that I heated with the onions and garlic. I served it with Bev's Creamy Rye Bread and it was just perfect. Thanks, Carole in Orlando

carole in orlando December 13, 2005

Absolutely delicious soup...I'm very picky about soup, and this one is a winner. Usually I think soups need some type of stock, but this one does not...extremely flavorful and full-bodied. I actually found this exact recipe on a different site...I think it's a site called the Soup Lady...I had everything in stock, so I thought I'd try it. I tripled the recipe because I like to make large soup batches. I was out of fresh tomatoes, so I had to use crushed tomatoes..they seemed very rich, so in my triple recipe, I only used two cups of the crushed maters, and that worked out well...a little pinkish in the broth, but not over tomato-y. I didn't have saffron, and upon tasting, I decided that it still needed "something" so I added 1 tsp of fennel seeds, and quite a bit of salt. That did the trick! This is a rustic soup...I think you can play with the quantities. I added more white potatoes and more cabbage than it called for, because I needed to use some up. I also used two types of squash to make up the total..butternut and hubbard. Any yellow winter squash would be just fine. The soup was even better a few hours later, so it will probably be one of those that will taste better the 2nd day. For dinner, I made some Italian Sausage meatballs (which have fennel) and put the meatballs in each bowl with the soup. That kept my hubby happy, as he's a meat eater. It was wonderful.

moramor November 29, 2005