Cuban Navy Bean Soup for you!

I promised to share when my I find a winner in my new vegetarian cooking quest.  So, here it is: 


I made soup!  There is an exclamation because it is the first time ever.  And, I've never had navy beans.  I soaked them last night in water (which I've learned you always do for about 8-10 hours with dry beans) and then poor Iris, my 5 year old, was sick today.  So, navy bean soup seemed perfect.  


I made the recipe as listed below but used only about 1 1/2 tablespoons of olive oil.  I didn't have cabbage or saffron threads (What the heck is that anyway?  I had to google) and it still turned out great.  So, I'm sure it's even better with all of the ingredients.


My trick with any dry beans is adding kombu (seaweed which gives LOTS of nutrients and flavor and decreases the bean gas effect so they say) and at least 2 bay leaves.  You take both out before serving.


So, we all had it for dinner.  And, I think it's a vegan winner packed with lots of yummy nutrition.  ENJOY!

Cuban Navy Bean Soup Total time:  2 hr 15 min Prep time:  15 min 1 cup navy beans (soaked) 2 12 qts water 1 bay leaf 14 cup olive oil 2 cloves clove garlic (chopped) 1 onion (chopped) 2 cups tomatoes (chopped) 1 potato (diced) saffron threads salt pepper 12 tsp cumin 1 cup shredded cabbage 1 cup butternut squash (diced) 2 tbsps fresh parsley (chopped) 1 Drain beans, combine with water& bay leaf& simmer 1 to 1 1/2 hours. 2 Add additional water if necessary. 3 In a skillet, heat olive oil& cook garlic& onions 6 minutes. 4 Add tomatoes& cook for 10 minutes. 5 When beans are tender, add tomato mixture, potato, saffron, salt, pepper, cumin, cabbage& squash& cook for another 30 minutes. 6 Add more water and stir as necessary. 7 Serve garnished with parsley.