Spanish Bean Soup

Soak garbanzos overnight with a tablespoon of salt and enough water to cover beans.

When ready to cook, drain the salted water from the beans and put in the ham bone and beef bone with 2 quarts of water.

Cook for 45 minutes on slow fire.

Fry bacon and onions (onions having been chopped fine).

Place these in the pot, adding potatoes, saffron and salt.

When potatoes are done, remove from fire and add chorizo cut in thin slices.