Tortilla Soup with Vegetables

Directions

Cut tortillas in one-and-a-half inch squares, and sauté quickly in oil until crispy.

Place them on paper towels to prevent their becoming soggy, then wrap them in paper towels to keep them warm, and set aside.

Sauté chopped onion in oil until golden. Purée tomatoes in food processor or blender, and pour into cooking pot with sautéed onions.

Add chopped cleery, cut corn, chopped green beans, and chopped cabbage.

Bring soup liquids to a boil, then lower heat and let simmer until vegetables are tender (about twenty minutes).

Before serving, season liberally and add a dash of hot sauce.

Place tortilla squares into soup bowls. Pour in soup and top with generous helpings of grated nuts.