Spanish Bean Soup

A staple here in Tampa. This is a dish Rich requests often. It's delicious with just some crusty bread and butter. If you have trouble locating the ingredients look in the Latin section of the grocery store!

• 4 - 15.5 oz. cans of Garbanzo Beans (Chick Peas)
  
• 4 - 6 potatoes, peeled and cubed
• 1 ham bone (like left from a Honey Baked Ham)
  
• 1 envelope of Vigo flavoring / coloring or a couple of treads of saffron. (I prefer the seasoning packets over the more expensive saffron if you can find it!)
  
• 2 pkg Chorizo Sausages, sliced

Combine all ingredients except potatoes in a dutch oven and fill pot with water. Cook for 3-4 hours or until all the meat has cooked off of the bone and the beans are soft Add potatoes and cook until potatoes are tender.

Mom says it freezes well but any left overs we have are whisked off to the boys house so I can't confirm!
This is a very forgiving recipe. If you like it thicker or thinner just adjust the amount of beans and feel free to change the quantity of potatoes depending on your crowd and preferences.