Hearty spanish bean soup

1 medium yellow onion (cut in quarters)
1 green bell pepper (cut in bite-size square chunks)
1 red bell pepper (cut in bite-size square chunks)
1/2 pound bacon, chopped
4 cloves of garlic mashed with one teaspoon salt
6 cans of fabas (large butter beans)
2 cups chicken stock
1/2 pound morcilla (Spanish blood sausage)
1/2 pound Spanish chorizo, chunks
1/2 pound smoked ham, chunks
Olive oil for sauteing
1 teaspoon Bijol powder
Salt and pepper to taste

1. In a large saucepan, saute the onion and green pepper in olive oil to release flavor, about 4 to 5 minutes. Add mashed garlic and chopped bacon during the last minute or two. Stir constantly to prevent the garlic from burning.
2. Add five cans of beans, do not drain. Add chicken stock. Stir in Bijol powder.
3. Take half of the chorizo and half of the morcilla and all of the ham. Cut into bite-size pieces. Take the remaining chorizo and morcilla and grind together with a meat grinder or food processor - you want a coarse grind.
4. Take the remaining can of beans and mash them. Add all of the meats and half of the mashed beans to the pan. (Use the remaining mashed beans to thicken the fabada as necessary.)
5. Simmer on low for about one hour, stirring occasionally. Add additional chicken broth if necessary. Remove the onion and bell pepper. Serve hot.