Spanish Bean Soup

1. 1

   Soak 1/2 pound garbanzos (chickpeas) overnight in salt water. Drain.

2. 2

   Add beans in soup pot with beef and ham bone and 2 quarts of water.

3. 3

   Cook slowly for 45 minutes.

4. 4

   Cut fat in liquid.

5. 5

   Add paprika and diced onion, fry slowly until the onion is light brown then add to the soup.

6. 6

   Add potatoes, saffron, salt and pepper. Cook until beans and potatoes are tender, then ladle into bowls with thin slices of Spanish sausage.

* Per serving · 4 servings · Values may vary.

No additional tips available.