WAKAVAKI INDIAN SOUP

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

Instructions:

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