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SPANISH-JEWISH DANDELION SOUP
Yield: 10 servings

1/4 lb. dried chick-peas
1/4 lb. dried white beans
Water for soaking
1/2 lb. corned beef
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
2 to 4 tablespoons margarine
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.

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