Garbanzo Bean Soup --- the old way

ABUELITA’S GARBANZO BEAN SOUP

1 package         Dry garbanzo (chick peas) beans

Ice cube size     Tocino (salt pork) brick.

1                      Onion, medium/chopped

3                       Mint leaves, fresh/chopped

1 clove               Garlic/minced

1 T                    Parsley

4-5                     White potatoes/peeled/chopped

3                        Carrots/peeled/chopped

1 Cup                Celery/sliced

Place garbanzo beans in HOT water and boil with garlic and parsley the day before.

The next day, drain beans & wash them well. 

Re-fill pot to cover beans and add the remaining ingredients EXCEPT the potatoes. 

Bring the beans, tocino, mint, onions and garlic to boil.

Cook slowly on medium/low heat until nearly done, about 2 or 3 hours. 

The beans will not be completely soft, so testing is required.

Add potatoes and cook about 20-30 minutes longer, until done. 

Do not add salt (since this makes beans hard) until serving.

NOTE:  Aunt Millie uses canned garbanzo beans on short notice