Spanish Garbanzo Bean Soup

You can tell this soup will be really good because
of the length of time it takes to make it.
This is a really old recipe.


1 lb. dried garbanzo beans
4 oz. salt pork, or 4 slices bacon, chopped
4 - 8 oz. cooked ham, cut in chunks, or 1 small, meaty ham bone
2 - 3 cloves garlic
1 onion, chopped
1 medium tomato, cut in fourths
1 green bell pepper, cut in chunks
Pinch saffron
1 teaspoon salt
1 - 2 potatoes, peeled and cubed
2 chorizos, Spanish sausage, thinly sliced

Directions:
2 days ahead: Cover beans with cold, salted water;
soak overnight.
Next day: Partially fry salt pork or bacon; drain well.
In a large pot, place salt pork, ham, garlic,
onion, tomato, green pepper and enough water
to rise 2-inches above ingredients.
Bring to boil; cover; reduce heat.
Cook 30 minutes. Meanwhile,
dissolve saffron in ½ cup boiling water; set aside.
Drain beans; add to pot with saffron-water mixture.
Cook covered until garbanzos are tender, 1 to 1 ½ hours,
stirring occasionally and adding water as needed.
With a slotted spoon, remove garlic cloves,
tomato and green pepper.
Add potatoes and chorizos; cover.
Cook until potatoes are done, 30 to 40 minutes.
Cover; refrigerate overnight.