Ingredients
4C diced red potatos
1 Lg. Carrot, finely shredded
1 Lg. Onion, chopped
1/2C chopped Green Onion
1 Sm. can diced tomatos
1 bag frozen corn
few dashes hot sauce
1 T Chili powder
1/2 T Cumin
5 cups water reserved from potatos
4 vegetarian boullion cubes
1C Soy Milk, unsweetened
Tortillas for garnish
Preparation
Boil potatos in at least 6 cups water, till barely tender, drain and save water. Saute Onions and Green Pepper till just soft. Put potatos, potato water,onions and peppers along with other ingredients ( except milk and corn) in a pot large enough to hold them. Simmer 30 minutes, remove about half of the soup and puree’ and return to pot. (If soup is too thin you can add 2 T cornmeal.) add Corn and milk, bring back to a simmer and heat 10 minutes.
While soup is simmering, cut flour tortillas in to strips and heat in a 350 degree oven till crip and garnish each bowl with a few strips and maybe a sprig of celantro or parsley!
