"In and around Tampa (Florida's Plant City district) the standard line is that the Cuban sandwich isn’t Cuban any more than the popular Spanish bean soup (a hearty stew of garbanzo beans, meats, and seasonings) is Spanish. Both, it is claimed, were products of cooks in Tampa’s own Ybor City, the old Spanish - Cuban - Italian neighborhood ..."
             --- http://www.peanut.org/mike/text/Cubansan.htm

The necessary "makin's"......

3 Cans Chicken Broth
2 Cans Garbanzo Beans (Chip Peas)
1 Link of Kielbasa (Smoked Polish Sausage)
2 Celery stalks
1 Moderate Size Onion
4-6 Red "Rascal" or any "soup" Potatoes
1/2 Teaspoon Cumin (more to taste)
Salt and Black Pepper
Parsley and Garlic

Instructions:

Slice Kielbasa into 1/8th inch thin slices.
Add chicken borth and drained chip peas into a 4 quart pot.
Add 1 can of water.
Add diced onion and thin cross-sliced celery.
Add cumin, salt, pepper, garlic and parsley to taste.

Use low heat and bring to a low rolling boil
for 2 hours. Stir occassionally.

Peel and dice potatoes into 1/2 inch cubes.
Add to pot, keep at low rolling boil until potatoes cook.
Add additional water, if needed, as this is not a stew.

Let cool slightly and serve. 8-10 servings.

Prepare day before. Let cool to moderate temperature.
Place still warm in refrigerator to cool completely.
To serve: Remove pot, skim off solid chicken fats.
Heat and serve.

Mother Reed made sure each of her son's knew this recipe.

Thanks Mom! --- Dancin' Gator



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