See below ingredients and instructions of the recipe
12 Corn tortillas 2 c Cabbage, chopped fine
Corn oil 3 28-oz. cans whole tomatoes,
1 md Spanish onion, chopped fine -or fresh equivalent
1/2 c Celery, chopped fine Spike and Vegit (instead of
2 c Fresh corn, cut from cob -salt)
2 c Green beans, cut into 1-inch Dash of hot sauce
-lengths 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
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.
Recipe by Cloris Leachman
From _Famous Vegetarians and their Favorite Recipes_