Cuban Navy Bean Soup Recipe
Servings: 8
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
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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Nutrition Facts
| 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% |
