Columbia Restaurant Spanish Bean Soup

Ingredients

• 1/2 lb uncooked garbanzo beans, dried (also called chickpeas)
• 1 ham bone
• 1 beef bone
• 2 quarts water
• 1 tablespoon salt
• 1/4 lb salt pork, cut in thin strips
• 1 onion, finely chopped
• 1 chorizo sausage, sliced in thin rounds (Spanish sausage)
• 2 potatoes, peeled and cut in quarters
• 1 pinch saffron
• 1/2 teaspoon paprika

Directions

1. 1

   Wash garbanzo beans. Soak overnight with 1 tablespoon salt in enough water to cover beans. Drain the salted water from the beans.

2. 2

   Place beans in 4-quart soup kettle; add 2 quarts of water and ham and beef bones. Cook for 45 minutes over low heat, skimming foam from the top.

3. 3

   Fry salt pork slowly in a skilled.

4. 4

   Add chopped onion and sauté lightly. Add to beans along with potatoes, paprika, and saffron. Add salt to taste.

5. 5

   When potatoes are tender, remove from heat and add chorizo. Serve hot in deep soup bowls. Serves 4.