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Prep Time: 0 Minutes Cook Time: 23 Minutes |
Ready In: 23 Minutes Servings: 8 |
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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 |
2 1/2 qt water or beef/chicken broth |
1 bay leaf |
1/4 cup olive oil |
2 garlic cloves chopped |
1 med. onion chopped |
2 cup stewed tomatoes chopped |
1 med. potato diced |
1 med. sweet potato diced |
salt & pepper to taste |
1/2 teas. cumin |
1/2 teas. oregano |
1/2 teas. turmeric |
2 tbl. fresh parsley chopped |
1 cup cabbage shredded |
1 ham hock |
1 cup butternut squash diced |
Directions:
1. 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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