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12 Corn tortillas
Corn oil
1 md Spanish onion, chopped fine
1/2 c Celery, chopped fine
2 c Fresh corn, cut from cob
2 c Green beans, cut into 1-inch
-lengths
2 c 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
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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