Sopa De Garbanzos (Chick Pea Soup) - cooking recipe

Ingredients

1/3 lb dried garbanzo beans, soaked overnight in 4 cups salted water
1 lb pig's foot
1 slice bacon, chopped
1 ounce ham, chopped
1 chorizo sausage or 1 sweet Italian sausage, cut into 1/2 inch rounds
1/4 cup green pepper, chopped (about 1/3 a pepper)
1/4 cup red pepper, chopped (about 1/3 a pepper)
1/2 cup onion, chopped (about 1/2 a medium onion)
1 garlic clove, minced
6 cups water
1/2 lb pumpkin or 3/4 lb butternut squash, peeled and diced
2 fresh cilantro stems (leaves and stems) or 2 fresh parsley sprigs, chopped (leaves and stems)
1/2 lb potato, peeled and diced
1 lb cabbage, chopped
1 tablespoon tomato paste
kosher salt, to taste

Preparation

Drain beans and set aside.
In a large Dutch oven (or pressure cooker), over medium heat, brown bacon to render some fat; add ham and sausage and brown them a little as well.
Add peppers and onion; saute until onion is softened, about 5 minutes.
Add garlic and saute a minute or so.
Add water, pumpkin or squash (okay, pumpkin is squash), cilantro or parsley, potatoes, and cabbage; stir in tomato paste.
Return pigs feet and add beans to pot; cover and cook 1 1/2 hours (if using pressure cooker - 1 hour).
Open pot, taste for salt and add, if necessary.