*  Exported from  MasterCook Mac  *

                              Tortilla Soup

Recipe By     : Cloris Leachman
Serving Size  : 6    Preparation Time :0:00
Categories    : Vegan                            Soups

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  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 -- 1" lengths
   2      c             Cabbage -- chopped fine
  84      oz            Whole tomatoes (3 cans) --
                        - or fresh equivalent
                        Spike and Vegit salt substitute
   1      ds            Hot sauce
                        Nuts -- grated, 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 ble nder, and pour into cooking pot with sauteed onions.
Add chopped celery, 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 20 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.

Yield: 6 Servings

Recipe FROM: Famous Vegetarians and their Favorite Recipes


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