Tortilla soup (leachman)

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_ DEEANNE at 14:52 EDT

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