Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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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