Spanish Bean Soup

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

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.

Cook for 45 minutes over slow fire.

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

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