Cuban Navy Bean Soup Recipe
Overview:
This hearty and warming Cuban Navy Bean Soup recipe has been passed down through generations, originating from Aunt Rose who learned it from a neighbor friend. It’s a comforting dish that’s perfect for chilly evenings, combining the wholesome flavors of navy beans, tomatoes, and a blend of aromatic spices. Whether you’re looking for a taste of the Caribbean or a healthy vegan option, this soup ticks all the boxes.
- Preparation Time: 15 minutes
- Cooking Time: 2 hours
- Total Time: 2 hours 15 minutes
- Servings: 8
Ingredients:
- 1 cup navy beans, dried
- 2 1/2 cups water
- 1 bay leaf
- 1/4 cup olive oil
- 2 cloves garlic, minced
- 1 onion, chopped
- 2 tomatoes, diced
- 1 potato, peeled and diced
- 2 saffron threads (optional for added flavor)
- 1 tsp salt (adjust to taste)
- 1/2 tsp pepper
- 1 tsp ground cumin
- 1 cup cabbage, shredded
- 1/4 cup fresh parsley, chopped for garnish
Nutritional Information per Serving:
- Calories: 137.8
- Total Fat: 7.1g
- Saturated Fat: 1g
- Cholesterol: 0mg
- Sodium: 67.4mg
- Total Carbohydrates: 16.6g
- Fiber: 4.3g
- Sugar: 2.8g
- Protein: 3.3g
Instructions:
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Prepare the Beans:
- Rinse the navy beans thoroughly under cold water to remove any dirt or impurities.
- In a large pot, combine the rinsed beans with 2 1/2 cups of water and the bay leaf.
- Bring to a boil over medium-high heat, then reduce the heat to low and simmer gently for 1 to 1 1/2 hours, or until the beans are tender. Stir occasionally and add more water if necessary to keep the beans submerged.
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Prepare the Tomato Mixture:
- While the beans are cooking, heat olive oil in a skillet over medium heat.
- Add minced garlic and chopped onions, sautéing until the onions are soft and translucent, about 6 minutes.
- Add diced tomatoes to the skillet and continue to cook for another 10 minutes, stirring occasionally, until the tomatoes break down and become saucy.
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Combine and Cook:
- Once the beans are tender, add the tomato mixture from the skillet into the pot of beans.
- Stir in diced potatoes, saffron threads (if using), salt, pepper, ground cumin, and shredded cabbage.
- Cook the soup for an additional 30 minutes, or until the potatoes are tender and the flavors have melded together. Add more water if needed to achieve your desired soup consistency.
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Serve:
- Remove the bay leaf from the soup.
- Ladle the Cuban Navy Bean Soup into bowls and garnish each serving with a sprinkle of fresh chopped parsley.
This soup is best enjoyed hot, fresh from the stove, and pairs wonderfully with crusty bread or a side salad for a complete meal. It’s a delicious way to warm up and savor the flavors of traditional Cuban cuisine, perfect for family dinners or gatherings with friends.
