24 oz. dried garbanzo beans
2 tbsp. salt
1 beef bone
1 ham bone
4 qts. water
8 oz. white bacon
2 onions, chopped
1/4 tsp. paprika
1/4 c. vegetable oil
2 to 3 lbs. potatoes, peeled
2 pinches saffron
Salt to taste
4 chorizo (Spanish sausage), thinly sliced

Allow garbanzos to soak overnight (with salt) in sufficient water to cover beans. After soaking, drain the beans and place the beans and bones in 4 quarts of water. Cook 1 hour over low heat. Fry white bacon with paprika and onion in oil, drain and add to beans. Cut the potatoes into medium size chunks. Add potatoes, saffron, salt and chorizos to soup. Cook for at least 4 hours on low we just keep ours on until it thickens a little. Tastes better the second day, so make plenty of leftovers. Serves 6.