Ingredients

* 3 Cups White Beans — Cooked
* 1 Medium Bay Leaf
* 1 Cube Chicken Bouillon — Crushed
* 7 Cups Chicken Broth
* 3 Tablespoons Olive Oil
* 1 Medium Onion — Chopped
* 1 Small Winter Squash — Chopped
* 1 Medium Carrot — Chopped
* 8 Cloves Garlic — Chopped
* 1 Teaspoon Paprika
* 1 Teaspoon Cumin
* Salt And Pepper — To Taste
* 2 Tablespoons Parsley — Chopped

Directions

Saute onion, squash, carrot, garlic, paprika and cumin in oil for 6 minutes. Add bay leaf, bouillon cube and broth. Simmer for 30 minutes. Remove bay leaf. Add beans, salt and pepper. Simmer for 5 minutes. Soup may be pureed at this point if desired. Sprinkle with parsley and serve.