SPANISH BEAN SOUP

By gaster16

Ingredients

• 1 lb. dried garbanzos
• 1.2 lb. smoked bacon
• 1 - 1 -1/2 lb. ham bone
• 1/2 lb. lean beef (flank steak)
• 2 chorizos
• 1 small whole onion
• 1/2 green pepper
• 1 whole ripe tomato
• 1 bay leaf
• Pinch toasted Saffron
• 3 medium potatoes, peeled and cubed
• Salt and pepper

Preparation

Step 1

Wash garbanzos in cold water. Discard imperfect ones. Cover with salted water at least 3" above the beans. Soak overnight. Next morning drain and rinse beans thoroughly. Set beans aside. In 3-4 quart soup kettle place bacon, ham bone, beef chorizo, onion, green pepper, tomato and bay leaf. Cover with water 2" above ingredients. Bring to rapid boil and skim serveral times. Lower heat to moderate, cover and place the saffron on the cover to toast. Cook about 1/2 hour. Add the reserved garbanzos, bring to boil again, cover, reduct heat to moderate and cook another half hour. Add crumbled toasted saffron. Stir gently once. Cover and cook another half hour, or until the beans are tender but not overcooked. Remove meat to heated platter and reserve for later. Discard ham bone and what is left of onion, green pepper and tomato. Add potatoes to the beans and correct salt to taste. Cover and cook at moderate heat until potatoes are done (about 30 minutes). Cut meat ino small portions. Slice chorizo into thin rings and cube the cooked bacon. Return all to soup kettle.