This is a meal in itself along with French bread in the wintertime. Better the second day. It is known in our family as “Belly Button Soup” because Shannon has a “thing” about that word and when she first saw garbanzo beans, she went crazy because they looked like belly buttons.
1 pound dried garbanzo beans
2 pounds potatoes
½ pound bacon
2 onions
2 ham hocks
2 beef soup bones (I’ve left these out and it is still good)
Few shakes of Bijol
1-2 cans of chorizo
Soak beans overnight in enough water to cover. Drain. Put beans, beef, and ham bones into a very large pot with lots of water (Jeannie says 4 quarts, but I’ve never found a pot big enough). Bring to boil, then reduce to simmer. Fry chopped bacon and onion and add to soup. Add salt and enough Bijol to make broth pale yellow. Simmer several hours. About two hours before dinner, add potatoes (in eighths) and sliced chorizo (remove lard first).