Title: Cuban Navy Bean Soup
Categories: Soup Cuban
Yield: 8 Servings

1	c	Navy beans, soaked
2 1/2	qt	Water
1		Bay leaf
1/4	c	Olive oil
2		Garlic cloves, chopped
1	md	Onion, chopped
2	c	Tomatoes, chopped
1	md	Potato, diced
		Saffron threads
		Salt & pepper
1/2	ts	Cumin
1	c	Cabbage, shredded
1	c	Butternut squash, diced
2	tb	Fresh parsley, chopped

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.

Adapted from Randelman & Schwartz, "Memories of a Cuban Kitchen"

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