Spanish-Jewish Dandelion Soup

Yield:	10 Servings
Categories:

1/4	lb	Dried chick-peas [garbanzos]
1/4	lb	Dried white beans
		Water for soaking
1/2	lb	Corned beef [I can't tell if the author meant corned-beef as in brisket or not, prolly any soup meat would do]
2	tb	Cooking oil
1/4	lb	Garlic beef sausage
8	c	Water
2		Cloves garlic; finely chopped
2		Tomatoes; chopped
1 1/2	ts	Tsp. ground cumin
2		Potatoes; peeled and diced
1/2	lb	Chopped dandelion greens or spinach
1/2	c	Margarine [I'd use only 2 or 3 tbsp.]
1	c	Croutons