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LOCATION: Recipes >> Mexican >> Tortilla Soup 05

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Vegetarian Tortilla Soup

5 to 6 large red-ripe tomatoes or 8 to 9 plum tomatoes or more
1 large onion
1 to 2 carrots (grated)
1 stalk celery
2 to 4 cloves garlic
1 big bunch cilantro
1/2 to 1 green jalapeno
2 tablespoons veggie bullion
cumin to taste
oregano to taste
salt to taste
sweet or half-sharp paprika to taste
1 small bag froze sweet corn or two fresh cobs
about six corn tortillas
2-3 limes

Fry onions til they soften and start to brown. Add garlic, but
don't let it brown. Add minced jalapeno, grated carrot and diced
celery. Cook a little.

Chop tomatoes and throw in the pot. Salt them and sautee til they
start releasing juices. Add water to cover, along with corn (if
you use whole cobs, cut the corn off, add this and also add the
cobs -they're full of sweet flavor. Fish them out later).

Grind the cumin seed and add it to taste, along with the oregano,
bullion, paprika. When the soup seems to be blending flavors well,
add the finely chopped cilantro and cook only for a few minutes

Chop the tortillas in long strips. Some cookbooks deep fry them at
this point - I think this is unneccessary and adds lots of oil.
Drying them in the oven is nice, but also unneccessary.

Salt to taste, then add the lime juice to taste. Put a good handful
of tortillas in each bowl and ladle soup over. Let it sit for half
a minute, then serve.


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