Firey Spanish Bean Soup

Based on a great soup served by the Columbia restaurant in Tampa, this fiery soup cooks up quick when you're craving something spicy and hot.
 * 8 servings

Ingredients

 * 2 tablespoons bacon fat
 * 1 onion, diced
 * 3 cloves garlic, minced
 * 2 chorizo sausage, casings removed
 * 1 (14 ounces) can beef broth
 * 1 (14 ounces) can chicken broth
 * 1 teaspoon Essence of Emeril
 * 2 (15 ounces) cans garbanzo beans, drained
 * 1 (15 ounces) can sliced potatoes, drained
 * 2 bay leaves
 * 1 pinch saffron

Directions

 * 1) In a medium stock pot, heat bacon grease over medium heat.
 * 2) Cook onion and garlic until soft, being careful not to brown.
 * 3) Crumble chorizo and heat until well cooked.
 * 4) Drain grease and return pan to heat.
 * 5) Add remaining ingredients.
 * 6) Bring to a boil, reduce heat, cover and simmer for 30 minutes.