Spanish bean soup
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
Wash the garbanzos very good.
Soak them overnight with 1 tablespoon salt in enough water to cover the beans.
Drain the salted water from the beans.
Place the beans in 4-quart soup kettle; add the 2 quarts of water and the ham and beef bones.
Cook during 45 minutes over low heat, skimming foam from the top.
Fry in salt the pork slowly in a skillet.
Add the chopped onion and saute 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. Serves 4 people.