Spanish Bean Soup

1. 1

   Soak garbanzos overnight with a tablespoon of salt and enough water to cover beans.

2. 2

   When ready to cook, drain the salted water from the beans and put in the ham bone and beef bone with 2 quarts of water.

3. 3

   Cook for 45 minutes on slow fire.

4. 4

   Fry bacon and onions (onions having been chopped fine).

5. 5

   Place these in the pot, adding potatoes, saffron and salt.

6. 6

   When potatoes are done, remove from fire and add chorizo cut in thin slices.

* Per serving · 4 servings · Values may vary.

No additional tips available.