Rotel and rice corn soup (vegan)
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 10 | ounces | Diced rotel tomatoes, with liquid |
| 1½ | cup | Cooked rice |
| ½ | pack | Frozen corn (about 1c) |
| 3 | cups | Vegetable stock (to 4c) or water |
| 2 | To 3 corn tortillas, cut in 2 inch strips <--optional in place of rice | |
| ½ | Red pepper, seeded and cut into strips | |
Directions
Saute the red pepper in a little bit of the broth. Add tomatoes, cooked rice, corn and stock to the pot, and heat thoroughly, about 10 mins or so. Just before serving, stir in tortilla strips.
Tracey's note: I think the spiciness of the Rotel provides enough seasoning, but a little pepper, fresh cilantro. onion, etc might be nice as well. Think of this recipe as a base for a spicy soup and expirament!
Lisa's note: I have a feeling the tortilla strips are NOT optional as described above.
Taken from Veggie Life recipe archive Submitted by Tracey Sconyers (tls@...) Posted by Lisa Greenwood
Submitted By LISA GREENWOOD On 12-17-95