Soups: SPANISH-JEWISH DANDELION SOUP by Recipe Cottage

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	SPANISH-JEWISH DANDELION SOUP

		Yield: 10 servings You can use spinach instead of dandelions if you have no lawn. 1/4 lb. dried chick-peas [garbanzos] 1/4 lb. dried white beans Water for soaking 1/2 lb. corned beef [I can't tell if the author meant corned-beef as in brisket or not, prolly any soup meat would do] 2 tbsp. cooking oil 1/4 lb. garlic beef sausage 8 cups water 2 cloves garlic, finely chopped 2 tomatoes, chopped 1-1/2 tsp. tsp. ground cumin 2 potatoes, peeled and diced 1/2 lb. chopped dandelion greens or spinach 1/2 cup margarine [I'd use only 2 or 3 tbsp.] 1 cup croutons Soak chick-peas and beans overnight in water. Drain. In a large pot saute beef in oil and add sausage. Saute until cooked. Remove from pot and slice sausage. Add rest of ingredients to pot, except for dandelion greens, margarine, and croutons. Simmer 3 hours or until chick-peas and beans are tender. Melt margarine in a skillet, add meats and greens on high heat. Stir, toss greens well until wilted. Add with meats to soup. [at this point, I'd chill the soup and remove the excess fat cap, or skim soup carefully, or do the paper towel trick] Serve with crisp croutons.