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    You are in: Home / Recipes / Cuban Navy Bean Soup Recipe
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    Cuban Navy Bean Soup

    Total Time:

    Prep Time:

    Cook Time:

    2 hrs 15 mins

    15 mins

    2 hrs

    Bitsie's Note:

    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.

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    Units: US | Metric


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

    Browse Our Top Beans Recipes

    Ratings & Reviews:

    • on March 03, 2007


      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.

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    • on December 13, 2005


      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

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    • on November 29, 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.

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    Nutritional Facts for Cuban Navy Bean Soup

    Serving Size: 1 (439 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 137.8
    Calories from Fat 63
    Total Fat 7.0 g
    Saturated Fat 0.9 g
    Cholesterol 0.0 mg
    Sodium 67.3 mg
    Total Carbohydrate 16.6 g
    Dietary Fiber 4.3 g
    Sugars 2.7 g
    Protein 3.3 g

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