Title: Cuban navy bean soup
 Categories: Soups, Cuban, Vegetarian
      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"