6 slices bacon
1 lg. onion, sliced
2 cloves garlic, minced or pressed
2 (15 oz.) cans garbanzos
1 lb. beef shank, meaty
1 lb. ham shank, meaty
2 med. size potatoes, diced and peeled
2 med. carrots, peeled and diced
1 (4 oz.) Polish sausage, cut in 1/2 inch thick diagonal slices
1/2 tsp. ground cumin
1/2 tsp. oregano leaves
1/4 tsp. pepper

In a 6 quart kettle cook bacon until crisp. Remove with a slotted spoon and set aside. Discard all but 2 tablespoons bacon drippings from pan. Add the onion and garlic. Saute until limp.

Meanwhile drain and measure the liquid from the 2 cans of garbanzos. Set beans aside. Add water to garbanzo bean liquid to make 6 cups. Pour into kettle. Add the beef and ham shank. Simmer, cover, until meat is tender when pieced, about 1 1/2 hours.

Lift out meat. When cool enough to handle, cut or tear meat into bite sized pieces and return to soup. Also add the beans, bacon, potatoes, carrots, sausage, and spices. Simmer, covered, until vegetables are very tender, about 45 minutes. This much can be done ahead.

Skim fat. If refrigerated, lift off fat and reheat soup. Sprinkle with chopped parsley and serve. Makes 4-6 servings.