Recipe for Spanish-Jewish Dandelion Soup 
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Yield:
10 Servings
Ingredients:
Amount Ingredient
1/4 lb Dried chick-peas [garbanzos]
1/4 lb Dried white beans
Water for soaking
1/2 lb Corned beef [I cant tell if the author meant corned-beef as in brisket or not, prolly any soup meat would do]
2 tbl Cooking oil
1/4 lb Garlic beef sausage
8 cup Water
2 x Cloves garlic, finely chopped
2 x Tomatoes, chopped
1/2 tsp Tsp. ground cumin
2 x Potatoes, peeled and diced
1/2 lb Chopped dandelion greens or spinach
1/2 cup Margarine [Id use only 2 or 3 tbsp.]
Instructions:
Instructions: You can use spinach instead of dandelions if you have no lawn.

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, Id 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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