Let your guests fight over the ham bone, let them chew on the pork roast bone, but just don't let anyone throw it away. That bone may be the best part of the weekend if you lose the football pool and your candidate isn't the one being inaugurated.

It is worth buying ham to get a bone to make this soup. The recipe came out of Ybor City, the historical Latin section of Tampa, which was the early mecca for Cubans in Florida. When Maggie Stephenson of Falls Church, who was raised in Florida, was growing up, this was the section of town with a mail-order business in good Cuban cigars and where people went when they wanted pure, basic Cuban food.

This garbanzo soup was a staple in many of the restaurants. Stephenson can't remember which Ybor City restaurant was the source of this particular recipe, but it is one she knows by heart. MAGGIE STEPHENSON'S GARBANZO SOUP (Makes about 8 cups)

Stephenson substitutes Italian sausage if she can't get chorizo sausages, which usually are available in Spanish markets. "It's nice, because you can really put in whatever is your favorite sausage, hot or mild."

1 large ham or pork roast bone, some meat attached, or 2 meaty ham hocks

2 quarts water

1 large onion, finely chopped

1 clove garlic, minced

1 bay leaf

2 chorizos (or about 6-inch length Italian sausage)

1/4 teaspoon pepper

1/4 teaspoon saffron (or turmeric)

2 medium potatoes, peeled, cut into eighths

16-ounce can garbanzos (chickpeas)

Place ham bone and water in large kettle with onions, garlic, bay leaf. Cover and simmer 2 hours. (Use enough water to cover the bone.) While this simmers, saute' sausages about 5 minutes and then slice into 1/4-inch rounds. Set aside. To the soup, add pepper, saffron, potatoes and cook 30 minutes. Lift out bone, remove meat and shred. Return meat to pot with garbanzos and chorizo slices. Cover and simmer 30 minutes. Remove bay leaf, taste, adjust seasonings.