Ybor City Style Garbanzo (chick pea) Bean soup with Cabbage

3 – 4 Cans garbanzo beans (chick peas) I use Progresso, they seem to be the best flavor and stay soft. Or if you prefer dried, let the dried beans soak overnight. Just be aware that sometimes they never soften which is why I use canned.
Beef stew meat (or steak cut in cubes, I usually use round steak)
Boneless pork chops cut in cubes
Chorizo (4-5, or to taste)
Med potatoes (cubed)
1 onion diced
2-3 cloves garlic smashed
salt and pepper to taste
flour
one small cabbage (cut in wedges)

After cubing all meat, salt, pepper and garlic powder all. Dust with flour and put in bottom of big pot with about 3-4 Tblsp Crisco (be sure to use Crisco, no oil), brown meat on all sides. Add chorizo, onions and garlic. Continue to sauté for a few minutes, or until all meat looks “orange” from the chorizo oils.

Add garbanzo beans + about 2 cans water. Let cook on low boil until meat is tender. Add potatoes and cook until potatoes almost done.

Place cabbage wedges on top and cover to steam cabbage.

Serve hot with Cuban Bread (if no Cuban bread available use a crusty Baggett

Make sure you stir beans to keep from sticking and to help thicken.

handed down from my grandmother, Teresa Parra.