Wakavaki Indian Soup

Ingredients: 6 3/4 Pounds Short Ribs Ears Corn; (cut Into Thirds) 4 1/2 Pounds Cabbage 1 1/2 Pounds Zucchini Pounds Carrot Cans Green Beans Cans Garbanzo Beans; (15 Oz. Can) Tablespoons Salt Cloves Garlic Makes:

Directions:

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 on Mar 08, 1998

| |