Ingredients
-
1
-
2 1/2
-
1
-
1/4
-
2
-
1
-
2
-
1
-
-
-
1/2
-
1
-
1
-
2
-
Directions
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.,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.,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
Discover ground-breaking new supplements! SHOP & SAVE
Steps
|
1
Done
|
Drain Beans, Combine With Water& Bay Leaf& Simmer 1 to 1 1/2 Hours. |
|
2
Done
|
Add Additional Water If Necessary. |
|
3
Done
|
in a Skillet, Heat Olive Oil& Cook Garlic& Onions 6 Minutes. |
|
4
Done
|
Add Tomatoes& Cook For 10 Minutes. |
|
5
Done
|
When Beans Are Tender, Add Tomato Mixture, Potato, Saffron, Salt, Pepper, Cumin, Cabbage& Squash& Cook For Another 30 Minutes. |
|
6
Done
|
Add More Water and Stir as Necessary. |
|
7
Done
|
Serve Garnished With Parsley. |
