Tortilla Soup with Vegetables

• 12 each corn tortillas (6-inch)
• 1 x corn oil
• 1 medium spanish onions chopped fine
• 1/2 cup celery chopped fine
• 2 cups corn fresh, cut from cob
• 2 cups green beans cut into 1-inch lengths
• 2 cups cabbage chopped fine
• 3 cans tomatoes whole, or fresh equivalent
• 1 dash red hot pepper sauce
• 1 x nuts for topping

1. Cut tortillas in one-and-a-half inch squares, and saute quickly in oil until crispy.
2. Place them on paper towels to prevent their becoming soggy, then wrap them in paper towels to keep them warm, and set aside.
3. Saute chopped onion in oil until golden.
4. Puree tomatoes in food processor or blender, and pour into cooking pot with sauteed onions.
5. Add chopped cleery, cut corn, chopped green beans, and chopped cabbage.
6. Bring soup liquids to a boil, then lower heat and let simmer until vegetables are tender (about twenty minutes).
7. Before serving, season liberally and add a dash of hot sauce.
8. Place tortilla squares into soup bowls.
9. Pour in soup and top with generous helpings of grated nuts.

corn tortillas, corn oil, onions, celery, corn fresh, green beans, cabbage, tomatoes, red hot pepper sauce, nuts

Taken from recipeland.com/recipe/v/tortilla-soup-vegetables-47098 (may not work)