Title: Tortilla soup (leachman)
 Categories: Vegetarian, Main dish, Soups
      Yield: 6 Servings
 
     12    Corn tortillas
           Corn oil
      1 md Spanish onion, chopped fine
    1/2 c  Celery, chopped fine
      2 c  Fresh corn, cut from cob
      2 c  Green beans, cut into 1-inch
           -lengths
      2 c  Cabbage, chopped fine
      3    28-oz. cans whole tomatoes,
           -or fresh equivalent
           Spike and Vegit (instead of
           -salt)
           Dash of hot sauce
           Grated nuts for topping
 
  Cut tortillas in one-and-a-half inch squares, and saute 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.
  
  Saute chopped onion in oil until golden. Puree tomatoes in food
  processor or blender, and pour into cooking pot with sauteed 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 with Spike and Vegit, and add a dash of hot sauce.
  
  Place tortilla squares into soup bowls. Pour in soup and top with
  generous helpings of grated nuts.
  
  Serves 6-8.