Cheryl'S Southwest Tortilla Soup

• 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

1. Boil potatos in at least 6 cups water, till barely tender, drain and save water.
2. Saute Onions and Green Pepper till just soft.
3. Put potatos, potato water,onions and peppers along with other ingredients ( except milk and corn) in a pot large enough to hold them.
4. Simmer 30 minutes, remove about half of the soup and puree' and return to pot.
5. (If soup is too thin you can add 2 T cornmeal.)
6. add Corn and milk, bring back to a simmer and heat 10 minutes.
7. 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!

red potatos, carrot, onion, green onion, tomatos, corn, hot sauce, t, t, water reserved from, milk

Taken from www.epicurious.com/recipes/member/views/cheryls-southwest-tortilla-soup-1202518 (may not work)