Cuban Navy Bean Soup Recipe

Name: Cuban Navy Bean Soup
Ingredients: 1 c. Navy beans, soaked; 2 1/2 quart Water; 1 x Bay leaf; 1/4 c. Extra virgin olive oil; 2 x Garlic cloves, minced; 1 med Onion, minced; 2 c. Tomatoes, minced; 1 med Potato, diced Saffron threads Salt & pepper; 1/2 tsp Cumin; 1 c. Cabbage, shredded; 1 c. Butternut squash, diced; 2 Tbsp. Fresh parsley, minced

by Global Cookbook

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Servings: 8

Ingredients

Cost per serving $0.53 view details

1 c. Navy beans, soaked
2 1/2 quart Water
1 x Bay leaf
1/4 c. Extra virgin olive oil
2 x Garlic cloves, minced
1 med Onion, minced
2 c. Tomatoes, minced
1 med Potato, diced Saffron threads Salt & pepper
1/2 tsp Cumin
1 c. Cabbage, shredded
1 c. Butternut squash, diced
2 Tbsp. Fresh parsley, minced

Directions

Drain beans, combine with water & bay leaf & simmer 1 to 1 1/2 hrs. Add in additional water if necessary.
In a skillet, heat extra virgin olive oil & cook garlic & onions 6 min. Add in tomatoes & cook for 10 min.
When beans are tender, add in tomato mix, potato, saffron, salt, pepper, cumin, cabbage & squash & cook for another 30 min. Add in more water as necessary. Serve garnished with parsley.

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Amount Per Serving	%DV
Serving Size 418g
Recipe makes 8 servings
Calories 185
Calories from Fat 65	35%
Total Fat 7.34g	9%
Saturated Fat 1.02g	4%
Trans Fat 0.0g
Cholesterol 0mg	0%
Sodium 19mg	1%
Potassium 567mg	16%
Total Carbs 24.6g	7%
Dietary Fiber 8.1g	27%
Sugars 3.15g	2%
Protein 7.01g	11%

Cuban Navy Bean Soup Recipe

Ingredients