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White Bean Soup Cuban Style



*Or, use 3 cans of navy or great northern beans and omit water and cooking step for dried beans.

Put beans in a large saucepan with 2 1/2 quarts water, bay leaves, and salt pork. Bring to a boil, reduce heat, and simmer, covered, until tender, 1 to 1 1/2 hours, adding water if necessary.
In a medium-size skillet, heat olive oil and saute onion, green pepper, garlic, oregano, ham, and tomato sauce for 10 minutes. In a separate saucepan, boil squash chunks for 5 minutes. Remove from water, adding same water to tomato mixture. Peel squash.
When beans are tender, add tomato mixture, potato, salt, pepper, and squash. Continue cooking another 30 minutes. Remove salt pork and discard. Serve in soup bowls. Serves 6. Adapted from The Columbia Restaurant Spanish Cookbook.
Shared by J. M. Phelps

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