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