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.