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Name: Tortilla Soup (Leachman)
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 6
Cuisine: American
Ingredients: Corn oil; 2 c Green beans, cut into 1-inch; 3 28-oz. cans whole tomatoes,; 2 c Fresh corn, cut from cob; Dash of hot sauce; 12 Corn tortillas; Spike and Vegit (instead of; 1/2 c Celery, chopped fine; Grated nuts for topping; 2 c Cabbage, chopped fine; 1 md Spanish onion, chopped fine

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INGREDIENTS

Corn oil
2 c Green beans, cut into 1-inch
3 28-oz. cans whole tomatoes,
2 c Fresh corn, cut from cob
Dash of hot sauce
12 Corn tortillas
Spike and Vegit (instead of
1/2 c Celery, chopped fine
Grated nuts for topping
2 c Cabbage, chopped fine
1 md Spanish onion, chopped fine

Servings

INSTRUCTIONS

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

NOTES

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Tortilla Soup (Leachman)

Corn oil
2 c Green beans, cut into 1-inch
3 28-oz. cans whole tomatoes,
2 c Fresh corn, cut from cob
 Dash of hot sauce
12 Corn tortillas
 Spike and Vegit (instead of
1/2 c Celery, chopped fine
 Grated nuts for topping
2 c Cabbage, chopped fine
1 md Spanish onion, chopped fine

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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Nutrition

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Serving Size: 1 Serving (384g)
Recipe Makes: 6 Servings

Calories: 837
Calories from Fat: 98 (12%)

Amt Per Serving		% DV

	Total Fat 10.9g	15 %
	Saturated Fat 1.7g	9 %
	Monounsaturated Fat 2.7g
	Polyunsanturated Fat 5.4g
Cholesterol 0mg		0 %
Sodium 172.8mg		6 %
Potassium 714.2mg		19 %
Total Carbohydrate 171.4g		50 %
	Dietary Fiber 24.2g	97 %
	Sugars, other 147.2g
Protein 21.9g		31 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 837

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