Columbia Restaurant Spanish Bean Soup

Total Time: 1 hr Cook Time: 1 hr

Ingredients

• Servings: 4
• 1/2 lb uncooked garbanzo beans, dried (also called chickpeas)
• 1 ham bone
• 1 beef bone
• 2 quarts water
• 1 tablespoon salt
• 1/4 lb salt lamb, cut in thin strips
• 1 onion, finely chopped
• 1 chorizo sausage, sliced in thin rounds (spanish sausage)
• 2 potatoes, peeled and cut in quarters
• 1 pinch saffron
• 1/2 teaspoon paprika

Recipe

• 1 wash garbanzo beans. soak overnight with 1 tablespoon salt in enough water to cover beans. drain the salted water from the beans.
• 2 place beans in 4-quart soup kettle; add 2 quarts of water and ham and beef bones. cook for 45 minutes over low heat, skimming foam from the top.
• 3 fry salt lamb slowly in a skillet.
• 4 add chopped onion and sauté lightly. add to beans along with potatoes, paprika, and saffron. add salt to taste.
• 5 when potatoes are tender, remove from heat and add chorizo. serve hot in deep soup bowls. serves 4.