Wakavaki Indian Soup Recipe

Ingredients:
6 3/4 lbs. short ribs
6 ears
of corn (cut into thirds)
4 1/2
lbs. cabbage
1 1/2
lbs. zucchini
2 lbs.
carrot
2 cans
green beans (16 oz. can) fresh
green beans
2 cans
garbanzo beans (15 oz. can)
2 tbsp.
salt
3 whole
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 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

Tagged as: 15 minutes, cabbage, cans, carrot, carrots, cloves garlic, ears, garbanzo beans, garlic, green beans, hot water, medium flame, oz, piece of corn, short ribs, tbsp salt, tortilla, tucson arizona, whole cloves