Tortilla Soup

Recipe By : Cloris Leachman, from “Famous Vegetarians and their…”
Serving Size : 6 Preparation Time :0:00
Categories : Vegan Soups

Amount Measure Ingredient — Preparation Method
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12 Corn tortillas
Corn oil
1 medium Spanish onion — chopped fine
1/2 cup Celery — chopped fine
2 cups Fresh corn — cut from cob
2 cups Green beans — 1-inch lengths
2 cups Cabbage — chopped fine
84 ounces whole tomatoes (3 cans) — 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 cri spy. 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 ble nder, and pour into cooking pot with sauteed
onions. Add chopped cleery, cut cor n, 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). Be fore
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 helpi ngs of grated nuts.

Serves 6-8.

Recipe by Cloris Leachman, from _Famous Vegetarians and their Favorite
Recipes_

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Per serving: 255 Calories; 3g Fat (9% calories from fat); 9g Protein;
55g Carboh ydrate; 0mg Cholesterol; 840mg Sodium

Nutr. Assoc. : 0 0 4288 0 0 0 0 2470 0 0 0

Popularity: 3% [?]