Cuban Navy Bean Soup - cooking recipe

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

Preparation

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.