Wakavaki Indian Soup Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
6 3/4 lbs: Short ribs,
6 Ears: corn, (cut into thirds)
4 1/2 lbs: Cabbage,
1 1/2 lbs: Zucchini,
2 lbs: Carrot,
2 can: Green beans,
2 can: Garbanzo beans, (15 oz. can)
2 tbsp: 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 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
Source from luhu.jp
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
Mar 08, 1998
Source from luhu.jp