Rotel And Rice Corn Soup (vegan) Recipe
Yield: 1 servingsRecipe by luhu.jp
Ingredients:
10 ounce: Diced rotel tomatoes, with
2: To 3 corn tortillas, cut in
-liquid,
-2 inch: strips <--optional,
1 1/2 cup: Cooked rice,
-in place of rice,
1/2 package: Frozen corn, about 1c
1/2: Red pepper, seeded and
3 cup: Vegetable stock, to 4c
-cut into strips,
-or water,
Directions:
Saute the red pepper in a little bit of the broth. Add tomatoes,
cooked rice, corn and stock to the pot, and heat thoroughly, about 10
mins or so. Just before serving, stir in tortilla strips.
Traceys note: I think the spiciness of the Rotel provides enough
seasoning, but a little pepper, fresh cilantro. onion, etc might be
nice as well. Think of this recipe as a base for a spicy soup and
expirament!
Lisas note: I have a feeling the tortilla strips are NOT optional as
described above.
Taken from Veggie Life recipe archive
Submitted by Tracey Sconyers (tls@Rational.COM)
Posted by Lisa Greenwood
Submitted By LISA GREENWOOD On 12-17-95
Source from luhu.jp
cooked rice, corn and stock to the pot, and heat thoroughly, about 10
mins or so. Just before serving, stir in tortilla strips.
Traceys note: I think the spiciness of the Rotel provides enough
seasoning, but a little pepper, fresh cilantro. onion, etc might be
nice as well. Think of this recipe as a base for a spicy soup and
expirament!
Lisas note: I have a feeling the tortilla strips are NOT optional as
described above.
Taken from Veggie Life recipe archive
Submitted by Tracey Sconyers (tls@Rational.COM)
Posted by Lisa Greenwood
Submitted By LISA GREENWOOD On 12-17-95
Source from luhu.jp