Servings
4 s
Ingredients
- 6 3/4 pounds Short ribs
- 6 Ears corn; (cut into thirds)
- 4 1/2 pounds Cabbage
- 1 1/2 pounds Zucchini
- 2 pounds Carrot
- 2 cans Green beans
- 2 cans Garbanzo beans; (15 oz. can)
- 2 tablespoons Salt
- 3 Cloves garlic
Directions
- Cook short ribs in 20 cups of water for 1 hour over medium flame.
- Add carrots, corn and garlic and then cook for 1/2 hour.
- Next add cabbage and 10 cups of HOT water and continue cooking for 15 minutes.
- Next add garbanzo beans, green beans, zucchini, 2 tablespoons of salt and then cook 1 additional hour.
- Serve each bowl with 2 cups of soup and include 1 piece of corn and 2 short ribs in the bowl.
- Serve the soup with a tortilla.
- Tucson, Arizona busted by sooz Recipe by: Key Gourmet Posted to recipelu-digest by James and Susan Kirkland
- net> on Mar 08, 1998