We try not to use canned, jarred or frozen ingredients (unless we have frozen them ourselves - without additives). Season permitting, we always use fresh ingredients, and many from our own garden. Our recipes are not quick, and require our attention, and are delicious, without (in our opinion) harmful ingredients. We'll often use items that are not easy to find, but we'll give you tips on where to find them. If you try a recipe, let us know what you think and by all means, if you think a change you made improves it, let us know. Enjoy! Note: If you cannot print the whole recipe, highlight it, copy it, paste it into "Word", and print from there. Works for me! Tortilla Soup - Ready Tortilla Soup ala Dan 4 corn tortillas 1 T olive oil 1 medium white onion, chopped 1 medium red bell pepper, diced 2 celery ribs chopped 3 garlic cloves, minced 1 can (4 ounces) chopped green chiles 1 can (14 ounces) of tomato puree 4 cups unsalted or reduced-sodium chicken broth 1 t dried marjoram ½ t dried thyme 1 t cumin seeds 1 t powdered cumin 1 fresh lime, juiced 1 jalapeno seeded and finely minced 2 T fresh chopped cilantro ½ cup small cubes of Monterey Jack cheese ground black pepper Tortilla Soup - Aim Serves 4 for lunch or 2 for dinner. Add water to thin if desired. Preheat the oven to 300 F. Cut the tortillas in half, then crosswise into ¼ inch strips. Spread the strips out on a baking sheet and bake 10 minutes, or until crisp. Set aside. Note: If you have old, stale tortilla chips, you can also use them instead, but it'll add salt to recipe. Heat the oil in a large saucepan. Add the onion, celery, and red pepper and cook over medium heat, stirring occasionally until softened, 5 minutes. Add the garlic and cook until softened and fragrant, 2 minutes longer. Add the tomato puree, lime juice, green chiles, chicken broth, marjoram, thyme, cumin and jalapeno. Bring to a boil, reduce the heat and simmer over medium-low heat 10 minutes. Tortilla Soup - Fire Assembly: Spread ¼ of the crisp tortilla slices in the bottom of each soup bowl. Top with 10 to 12 cheese cubes. Pour soup over all and top with cilantro and a pinch of black pepper. Wonderful on a cold March afternoon or evening. Enjoy !

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