Instructions: In a large stock pot over medium heat, warm the oil. Add the onion, bell pepper, celery and garlic and saute just until they begin to brown and the onion is translucent. Add pepper, cumin, sage and cayenne and saute 1 minute longer. Add water, salt, tomato and corn and bring the mixture to a boil. Stir in the miso and cilantro.

To serve: Place a handful of crushed tortilla chips in a bowl and pour soup over. Garnish with cheese.

Makes about 3 quarts.

NOTES : Miso is a soybean paste found in the refrigerated section of Asian or natural foods markets. Although it may seem pricey at $7 for a 2 pound package, it lasts a very long time in an airtight container in the refrigerator and is used in many sauces, soups, marinades, dips, main dishes and salad dressings.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.