0
(0)
CATEGORY CUISINE TAG YIELD
Grains Indian Soups &, Stews 4 Servings

INGREDIENTS

6 3/4 lb Short ribs
6 Ears corn; (cut into thirds)
4 1/2 lb Cabbage
1 1/2 lb Zucchini
2 lb Carrot
2 cn Green beans
2 cn Garbanzo beans; (15 oz. can)
2 tb Salt
3 Cloves garlic

INSTRUCTIONS

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 <kirkland@gj.net> on
Mar 08, 1998

A Message from our Provider:

“God makes it, we mess it”

How useful was this recipe?

Click on a star to rate it!

Average rating 0 / 5. Vote count: 0

No votes so far! Be the first to rate this recipe.

We are sorry that this recipe was not useful for you!

Let us improve this recipe!

Tell us how we can improve this recipe?