Tortilla soup
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 12 | Corn tortillas | |
| Corn oil | ||
| 1 | medium | Spanish onion, chopped fine |
| ½ | cup | Celery, chopped fine |
| 2 | cups | Fresh corn, cut from cob |
| 2 | cups | Green beans, cut into 1-inch lengths |
| 2 | cups | Cabbage, chopped fine |
| 3 | 28-oz. cans whole tomatoes, or fresh equivalent | |
| Spike and Vegit (instead of salt) | ||
| Dash of hot sauce | ||
| Grated nuts for topping | ||
Directions
Cut tortillas in one-and-a-half inch squares, and saute quickly in oil until crispy. Place them on paper towels to prevent their becoming soggy, then wrap them in paper towels to keep them warm, and set aside.
Saute chopped onion in oil until golden. Puree tomatoes in food processor or blender, and pour into cooking pot with sauteed onions.
Add chopped cleery, cut corn, chopped green beans, and chopped cabbage. Bring soup liquids to a boil, then lower heat and let simmer until vegetables are tender (about twenty minutes). Before serving, season liberally with Spike and Vegit, and add a dash of hot sauce.
Place tortilla squares into soup bowls. Pour in soup and top with generous helpings of grated nuts.
Serves 6-8.
Recipe by Cloris Leachman
From _Famous Vegetarians and their Favorite Recipes_