3-4 lbs. beef shortribs or beef neck bones, cook well, remove meat from bones
3-4 c. leftover ham or cooked shank of picnic ham
6 (#2) cans or 7 (16 oz.) cans garbanzo beans
1 pkg. saffron
1 bay leaf
Salt, pepper, and garlic powder to taste
1/2 lb. Spanish sausage (chorizo or sm. link of Bean Bros., thinly sliced)
3 c. chopped onions
3 c. diced potatoes

Boil 3-4 pounds of beef shortribs and/or beef neck bones until meat comes off bones. Use equivalent 3-4 cups of leftover ham or boil shank of picnic with beef; cool. Skim, de-fat, dice, and return to stock. This can be done day ahead and refrigerated.

Add cans of garbanzo beans, saffron, salt, pepper, garlic powder, and bay leaf. Bring to boil. Add sausage; simmer 2-3 hours. Add onions and potatoes. Continue to cook for 1 hour; the slower soup cooks, the better it is.