Yield: 6 Servings
|1 medium||Spanish onion; chopped fine|
|½ cup||Celery; chopped fine|
|2 cups||Fresh corn; cut from cob|
|2 cups||Green beans; 1-inch lengths|
|2 cups||Cabbage; chopped fine|
|3 cans||(28-oz) whole tomatoes or fresh equivalent|
|Spike and Vegit (instead of salt)|
|1 dash||Hot sauce|
|Grated nuts for topping|
Date: Fri, 16 Feb 1996 15:39:10 -0600 From: Jeff Mayzurk <jeff@...>
I knew I had seen this recipe recently, so I popped open MasterCook, did a search of my entire hard drive, and lo and behold... there it was. This message is being e-mailed to you directly from MasterCook, BTW.
This recipe is also available in our recipe library as part of the "Vegan 5" cookbook, .
Jeff Mayzurk, Sierra On-Line, Inc. <jeff@...> Recipe By: Cloris Leachman, from "Famous Vegetarians and their Favorite Recipes".
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.
Per serving: 255 Calories; 3g Fat (9% calories from fat); 9g Protein; 55g Carbohydrate; 0mg Cholesterol; 840mg Sodium MC-RECIPE@...
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