---------- Recipe via Meal-Master (tm) v8.02
  
       Title: Cuban Navy Bean Soup
  Categories: Soups, Cuban
       Yield: 8 servings
  
       1 c  Navy beans, soaked
   2 1/2 qt Water
       1 ea Bay leaf
     1/4 c  Olive oil
       2 ea 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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