CUBAN NAVY BEAN SOUP

1 c navy beans, soaked
2 1/2 qt water
1 bay leaf
1/4 c olive oil
2 garlic cloves, chopped
1 md onion, chopped
2 c tomatoes, chopped
1 md potato, diced
1 saffron threads
1 salt & pepper
1/2 ts cumin
1 c cabbage, shredded
1 c butternut squash, diced
2 tb fresh parsley, chopped

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 as necessary.
Serve garnished with parsley.