My recipes


6 3/4 lbs. short ribs
6 ears of corn (cut into thirds)
4 1/2 lbs. cabbage
1 1/2 lbs. zucchini
2 lbs. carrot
2 cans green beans (16 oz. can) fresh
green beans
2 cans garbanzo beans (15 oz. can)
2 tbsp. salt
3 whole cloves garlic
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



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