Cuban Bean Soup
From nananivia 16 years ago
- 23 minutes to make
- Serves 8
Enjoy this soup with steamed white rice on top. Also great with Sour Dough or French Bread. Buen Apetito! Nivia Guidi-Komer ®
Ingredients
- 1 cup White or pinto beans soaked shopping list
- 2 1/2 qt water or beef/chicken broth shopping list
- 1 Bay leaf shopping list
- 1/4 cup olive oil shopping list
- 2 garlic cloves chopped shopping list
- 1 med. onion chopped shopping list
- 2 cup stewed tomatoes chopped shopping list
- 1 med. potato diced shopping list
- 1 med. sweet potato diced shopping list
- salt & pepper to taste shopping list
- 1/2 teas. cumin shopping list
- 1/2 teas. oregano shopping list
- 1/2 teas. turmeric shopping list
- 2 Tbl. fresh parsley chopped shopping list
- 1 cup cabbage shredded shopping list
- 1 ham hock shopping list
- 1 cup butternut squash diced shopping list
How to make it
- Wash & drain beans. Soak beans overnight ,drain the next day and add the reccomended water or broth. Combine soaked beans with water & bay leaf & simmer 2 hours 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, sweet Patato, salt, pepper, cumin, oregano, cabbage & squash & cook for another 30 minutes or longer as needed. Add more water as necessary.
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" It was excellent "