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+%
+% Copyright 2016 (c) Anna Schumaker.
+%
+\documentclass{../recipe}
+
+\recipeName{Jalapeno Tomato Soup}
+\recipeServes{4}
+\recipeServingSize{1\half cups}
+\recipeSourceBook{Cooking Light: The Essential Dinner Tonight Cookbook}{15}
+
+\begin{document}
+\begin{ingredients}
+\addIngredient{2 tablespoons}{olive oil}
+\addIngredient{1 small}{white onion, chopped}
+\addIngredient{3 cloves}{garlic, minced}
+\addIngredient{3 cups}{vegetable broth}
+\addIngredient{3 (14.5 -- ounce)}{cans diced tomatoes}
+\addIngredient{1 small}{jalapeno pepper, seeded and finely chopped}
+\addIngredient{2 cups}{basil leaves, thinly sliced}
+\end{ingredients}
+
+\begin{steps}
+\addStep{Heat \ingredient{oil} in a large pot over \textbf{medium} heat.}
+\addStep{Add \ingredient{onion} and \ingredient{garlic}.
+	 Cook \textbf{5 -- 10 minutes}, until onions are translucent.}
+\addStep{Stir in \ingredient{broth}, \ingredient{tomatoes}, and
+	 \ingredient{jalapeno}.  Bring to a \textbf{boil}, reduce heat,
+	 and simmer \textbf{20 minutes}.  Stir in \ingredient{basil}.}
+\addStep{Remove from heat and \textbf{puree} in a blender or
+	 food processor until smooth.}
+\end{steps}
+
+\addSuggestion{Side}{Garlic-cheese bread.}
+\end{document}