| 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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