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.

• Ready In: 2 hrs 15 mins
• Serves: 8

Ingredients

• 1  cup navy beans, 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

Directions

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.