Spanish Bean Soup

—Not On Website, Soup

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Ingredients

½ pound garbanzo beans (chickpeas), dried

2 quarts water

1 tablespoon salt

1 ham bone

1 beef bone

¼ pound salt pork, cut in thin strips

1 onion, finely chopped

2 potatoes, peeled and cut in quarters

½ teaspoon paprika

Pinch of saffron

1 chorizo (Spanish sausage), sliced in thin rounds

Directions

Wash garbanzos. Soak overnight with 1 tablespoon salt in enough water to cover beans. Drain the salted water from the beans. Place beans in 4-quart soup kettle; add 2 quarts of water and the ham and beef bones. Cook for 45 minutes over low heat, skimming foam from the top. Fry salt pork slowly in a skillet. Add chopped onion and sauté lightly. Add to beans along with potatoes, paprika and saffron. Add salt to taste. When potatoes are tender, remove from heat and add chorizo. Serve hot in deep soup bowls. For a thicker soup, stew it longer. Serves 4.