Riverview Recipe: Spanish Soup



1/2 lb. garbanzo beans
1 Tbsp. salt
1 beef bone
1 ham bone
4 oz. white bacon
pinch of paprika
1 onion, chopped
2 oz. lard
1 lb. potatoes, quartered
1 pinch saffron
1 chorizo (Spanish sausage)


Soak beans overnight in 1 Tbsp. salt and sufficient water to cover. When ready to cook, drain beans. Place beans, beef bone and ham bone in 2 qts. of water, Cook 45 minutes over low heat. Fry white bacon, with paprika and onion, in the lard. Add to the beans. Add potatoes, saffron and salt to taste. Cook until potatoes are done, remove from heat and add chorizo, which has been thinly sliced.