This recipe belongs to my Aunt Rose. She was a neighbor friend of my mothers and taught Mom to make this soup 40 years ago. Somewhere along the way I learned to make it too. Warm and hearty, a fairly healthy soup.
Ingredients: [‘navy beans’, ‘water’, ‘bay leaf’, ‘olive oil’, ‘garlic’, ‘onion’, ‘tomatoes’, ‘potato’, ‘saffron thread’, ‘salt and pepper’, ‘cumin’, ‘cabbage’, ‘butternut squash’, ‘fresh parsley’]
Quantity of Ingredients: [“1 cup navy beans, soaked “,”2 1/2 quarts water”,”1 bay leaf”,”1/4 cup olive oil”,”2 cloves garlic, chopped “,”1 medium onion, chopped “,”2 cups tomatoes, chopped “,”1 medium potato, diced “,” saffron thread”,” salt and pepper”,”1/2 teaspoon cumin”,”1 cup cabbage, shredded “,”1 cup butternut squash, diced “,”2 tablespoons fresh parsley, chopped “]
Number of Servings: 8
Steps: [‘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 and stir as necessary.’, ‘Serve garnished with parsley.’]