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Posted by on Aug 9, 2007 in International Soups, Vegetable Soups | 0 comments

Mexican Tortilla Soup

Serves 6
• 8 cups vegetable broth
• 2 cup small white northern beans
• 1 cup frozen corn
• 2 stalks celery
• 6 or 8 baby carrots, diced or steamed beforehand
• 2 or 3 cloves of garlic, minced
• 1 tbsp cumin
• 1 tbsp dried or 3 tbsp fresh chopped cilantro
• 3 or 4 green onions, chopped
• corn tortilla chips
• soy cheese, optional
1. Saute celery and green onion in olive oil, then add garlic and carrots if raw until slightly cooked.
2. Add broth and all other ingredients except chips and cheese. Add salt and pepper to taste.
3. Serve with green salad in bowls with crushed chips and grated soy cheese on top

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