Cuban Navy Bean Soup


Serves: 8
Total Calories: 131

Ingredients

1 cup navy beans soaked
2 1/2 quarts water
1 bay leaf
1/4 cup olive oil
2 garlic cloves, chopped
1 onion chopped
2 cups tomatoes chopped
1 potato diced
saffron threads
salt & pepper
1/2 teaspoon cumin
1 cup cabbage shredded
1 cup squash butternut, diced
2 tablespoons parsley fresh, chopped

Directions:

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 as necessary. Serve garnished with parsley.

Nutritional Facts:

Serves: 8
Total Calories: 131
Calories from Fat: 60

This Cuban Navy Bean Soup recipe is from the Cook'n Vegetarian Cookbook. Download this Cookbook today.


More Recipes from the Cook'n Vegetarian Cookbook:
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Creamy Butternut Squash Soup
Creamy Leek Soup
Creamy Pumpkin Soup
Creamy Spinach Soup
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Cuban Black Bean Soup
Cuban Navy Bean Soup
Easy Tomato Soup
Elegant Chestnut Soup
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