Title: Wakavaki Indian Soup
Categories: Soups &, Stews
Yield: 4 Servings

6 3/4 lb Short ribs
6 Ears corn; (cut into thirds)
4 1/2 lb Cabbage
1 1/2 lb Zucchini
2 lb Carrot
2 cn Green beans
2 cn Garbanzo beans; (15 oz. can)
2 tb Salt
3 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.

Tucson, Arizona

busted by sooz

Recipe by: Key Gourmet

Posted to recipelu-digest by James and Susan Kirkland on
Mar 08, 1998