Tortilla Soup (Leachman)
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 f...
Ingredients
- 12corn tortillas
- 1/2c celery, chopped fine
- 2c fresh corn, cut from cob
- 2c green beans, cut into 1-inch
- 328-oz. cans whole tomatoes,
Directions
- 1
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 int
- 2
cans whole tomatoes, -or fresh equivalent Spike and Vegit (instead of -salt) Dash of hot sauce Grated nuts for topping Cut tortillas in one-
- 3
Place them on paper towels to prevent their becoming soggy, then wrap them in paper towels to keep them warm, and set aside
- 4
Saute chopped onion in oil until golden
- 5
Puree tomatoes in food processor or blender, and pour into cooking pot with sauteed onions
- 6
Add chopped cleery, cut corn, chopped green beans, and chopped cabbage
- 7
Bring soup liquids to a boil, then lower heat and let simmer until vegetables are tender (about twenty minutes)
- 8
Before serving, season liberally with Spike and Vegit, and add a dash of hot sauce