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Ingredientes
- 12 x Corn tortillas
- Â Â Corn oil
- 1 med Spanish onion, minced fine
- 1/2 c. Celery, minced fine
- 2 c. Fresh corn, cut from cob
- 2 c. Green beans, cut into 1-inch lengths
- 2 c. Cabbage, minced fine
- 3 x 28-ounce. cans whole tomatoes, or possibly fresh equivalent
- Â Â Spike and Vegit (instead of salt)
- Â Â Dash of warm sauce
- Â Â Grated nuts for topping
Direcciones
- Cut tortillas in one-and-a-half inch squares, and saute/fry quickly in oil till crispy. Place them on paper towels to prevent their becoming soggy, then wrap them in paper towels to keep them hot, and set aside.
- Saute/fry minced onion in oil till golden brown. Puree tomatoes in food processor or possibly blender, and pour into cooking pot with sauteed onions. Add in minced cleery, cut corn, minced green beans, and minced cabbage. Bring soup liquids to a boil, then lower heat and let simmer till vegetables are tender (about twenty min). Before serving, season liberally with Spike and Vegit, and add in a dash of warm sauce.
- Place tortilla squares into soup bowls. Pour in soup and top with generous helpings of grated nuts.
- Serves 6-8.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 213g | |
| Recipe makes 6 servings | |
| Calories 235 | |
| Calories from Fat 20 | 9% |
| Total Fat 2.38g | 3% |
| Saturated Fat 0.36g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 88mg | 4% |
| Potassium 517mg | 15% |
| Total Carbs 47.47g | 13% |
| Dietary Fiber 10.9g | 36% |
| Sugars 3.51g | 2% |
| Protein 8.77g | 14% |
