Wakavaki Indian Soup, Native American
Created by dienia b on August 23, 2015
- Servings: 8
- Prep Time: 15m
- Cook Time: 3m
- Recipe #20653
Ingredients
- 3 pounds beef short ribs
- 3 corn ears (cut into thirds)
- 1 pound cabbage, chopped
- 1 pound zucchini, chopped
- 1 yellow onion, chopped
- 1 pound carrots
- 1 can (15 ounce) green string beans
- 1 can (15 ounce) garbanzo bean (drained)
- 2 teaspoon salt
- 2 garlic cloves, crushed
How to Make
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Step 1: Cook short ribs in 6 cups of water for 1 hour over medium flame.
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Step 2: Add carrots, corn,onion and garlic and then cook for 1/2 hour.
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Step 3: Next add cabbage and 5 cups of HOT water and continue cooking for 15 minutes.
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Step 4: Next add garbanzo beans, green beans, zucchini and salt, cook 1 additional hour.
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Step 5: Serve each bowl with 2 cups of soup and include 1 piece of corn and 2 short ribs in the bowl.
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Step 6: Serve the soup with a tortilla.
Nutritional Facts
- Serving Size: 1 (507 g)
- Calories 805.4
- Total Fat - 49.5 g
- Saturated Fat - 18.6 g
- Cholesterol - 141.4 mg
- Sodium - 1801.1 mg
- Total Carbohydrate - 41 g
- Dietary Fiber - 8.4 g
- Sugars - 9.8 g
- Protein - 49.4 g
- Calcium - 89.4 mg
- Iron - 6.7 mg
- Vitamin C - 26 mg
- Thiamin - 0.9 mg