Vegetable & Herbs Tortilla Soup Recipe
Ingredients
| Water | 8 Cup (16 tbs) | |
| Stalk celery | 1 , chopped | |
| White onion | 1 Large, chopped | |
| 2 large carrots, cut into 1/2-inch slices | ||
| Carrot | 1 Large, finely grated | |
| Potato | 1 Medium, peeled | |
| Cauliflower | 2 Cup (16 tbs), frozen | |
| 2 cups banana squash, peeled and cut into 1-inch cubes | ||
| Cabbage | 3 Cup (16 tbs), sliced | |
| Zucchini | 1 Large, sliced | |
| Vegetable bouillon | 1 | |
| 1/2 teaspoon sea salt, seasoned salt, or salt-free seasoning | ||
| Ground black pepper | 1 To taste | |
| Cayenne pepper | 1 Dash | |
| Ground cumin | 1/4 Teaspoon | |
| Dried oregano | 1 Teaspoon | |
| Corn tortillas | 4 | |
| Cilantro | 1/4 Cup (16 tbs), chopped | |
| Barbecued Onions | ||
Directions
GETTING READY 1) In a large kettle, boil the water. MAKING 2) Add to kettle, celery, chopped onion, carrots and potato. 3) Cover the kettle, again bring the water to a boil and let it be on low flame for 5 minutes. 4) Add other vegetbales including cauliflower and broccoli florets along with squash. 5) Cover the kettle, boil the water and let it simmer for extra 10 minutes. SERVING 6) Serve the soup hot with heated tortillas and barbequed onions.
Chef
