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