Spanish Bean Soup

1. 1

   Soak garbanzos overnight with a tablespoon of salt in sufficient water to cover beans.

2. 2

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

3. 3

   Cook for 45 minutes over slow fire.

4. 4

   Fry the white bacon with paprika and onion and add to the beans with the potatoes, saffron and salt to taste.

5. 5

   When potatoes are done, remove from fire and add chorizo.

* Per serving · 4 servings · Values may vary.

No additional tips available.