Wakavaki indian soup

4 Servings

Ingredients

Quantity Ingredient
6¾ pounds Short ribs
6 Ears corn; (cut into thirds)
4½ pounds Cabbage
1½ pounds Zucchini
2 pounds Carrot
2 cans Green beans
2 cans Garbanzo beans; (15 oz. can)
2 tablespoons Salt
3 Cloves garlic

Directions

Cook short ribs in 20 cups of water for 1 hour over medium flame. Add carrots, corn and garlic and then cook for ½ 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@...> on Mar 08, 1998

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