Unlike the other Spanish Bean Soup, which we didn’t particularly like, this one was pretty good. It included garbanzo beans, a ham bone, a beef bone, some salt park sauteed with onion, chorizo and potatoes, with a saffron and paprika for seasoning. Comparing the recipes, really the only difference was the first one used white kidney beans while the second used garbanzo beans, and the first one had morcilla and no saffron. I wouldn’t think that would make a great difference, so maybe we’ve just learned the proper way to use salt pork. Or maybe we just used meat bones with a lot of meat still on them!