Best Cuban Navy Bean Soup

• 1 cup navy beans soaked
• 2 1/2 quarts water
• 1 each bay leaves
• 1/4 cup olive oil
• 2 each garlic cloves chopped
• 1 medium onions chopped
• 2 cups tomatoes chopped
• 1 medium potatoes diced
• 1 x saffron threads
• 1 x salt and black pepper
• 1/2 teaspoon cumin
• 1 cup cabbage shredded
• 1 cup butternut squash diced
• 2 tablespoons parsley leaves fresh, chopped

1. Drain beans, combine with water & bay leaf & simmer 1 to 1 1/2 hours.
2. Add additional water if necessary.
3. In a skillet, heat olive oil and cook garlic and onions 6 minutes.
4. Add tomatoes & cook for 10 minutes.
5. When beans are tender, add tomato mixture, potato, saffron, salt, pepper, cumin, cabbage and squash and cook for another 30 minutes.
6. Add more water as necessary.
7. Serve garnished with croutons if desired.

water, bay leaves, olive oil, garlic, onions, tomatoes, potatoes, saffron threads, salt, cumin, cabbage, butternut squash diced, parsley

Taken from recipeland.com/recipe/v/best-cuban-navy-bean-soup-636 (may not work)