Wakavaki Indian Soup

         Yield: 4 Servings
Categories: Soups, Stews

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