Spanish Bean Soup

Soak 1/2 pound garbanzos (chickpeas) overnight in salt water. Drain.

Add beans in soup pot with beef and ham bone and 2 quarts of water.

Cook slowly for 45 minutes.

Cut fat in liquid.

Add paprika and diced onion, fry slowly until the onion is light brown then add to the soup.

Add potatoes, saffron, salt and pepper. Cook until beans and potatoes are tender, then ladle into bowls with thin slices of Spanish sausage.