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This Caribbean soup features Navy beans, soaked, Water, Bay leaf, Olive oil. It delivers aromatic, well-seasoned taste. Comforting for cold days and perfect for meal prep. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.
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Cuban Navy Bean Soup
Description
This Caribbean soup features Navy beans, soaked, Water, Bay leaf, Olive oil. It delivers aromatic, well-seasoned taste. Comforting for cold days and perfect for meal prep. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.Ingredients
Directions
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Saffron threads Salt & pepper 1/2 ts Cumin 1 c Cabbage, shredded 1 c Butternut squash, diced 2 tb Fresh parsley, chopped
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Drain beans,
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combine with water & bay leaf &
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simmer 1 to 1 1/2 hours.
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Add additional water if necessary.
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In a skillet, heat olive oil & cook garlic & onions 6 minutes.
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Add tomatoes & cook for 10 minutes.
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When beans are tender,
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add tomato mixture, potato, saffron, salt, pepper, cumin, cabbage & squash &
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cook for another 30 minutes.
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Add more water as necessary.
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Serve garnished with parsley.
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Adapted from Randelman & Schwartz, "Memories of a Cuban Kitchen"
Nutrition Facts
Servings 8
- Amount Per Serving
- Calories 420.2kcal
- % Daily Value *
- Total Fat 17.9g28%
- Saturated Fat 2.5g13%
- Cholesterol 0.0mg0%
- Sodium 24.2mg2%
- Total Carbohydrate 62.1g21%
- Dietary Fiber 16.3g66%
- Sugars 5.8g
- Protein 11.9g24%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
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