| 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
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