Spanish Bean Soup

1 ham bone

1 to 1 1/2 pounds ham, sausage, or bacon or any combination

6 in. Chorizo sausage, cut in rounds

1\2 green pepper, chopped

1 large onion, chopped

2 Tbsp. olive oil

2 cloves garlic, minced

2 (16 oz.) cans garbanzo beans

1 pkg. Vigo seasoning

2 large potatoes, cubed

Brown sausage, bacon, and chorizos.  Drain grease.  If you use all the meat, it is a very rich soup, but it will be fine with just the Chorizo and one other meat.  Cook green pepper, onions, and garlic in olive oil until wilted.  Add to meat.  Add ham bone, garbanzos, Vigo seasoning, and enough water to cover.  Cook for one-half hour.  Add potatoes and continue to cook until potatoes are tender.  Serve with salad and Cuban bread.  For special occasions add Sangria to drink and flan for dessert.

Jean Hendry made this rich and filling soup for the “Legal Biddies” one weekend at Joann Slay’s house at Alligator Point.  It’s even better than the Spanish Bean Soup they served at Garcia’s Restaurant years ago.