4 cups vegetable broth
1- avo oil
1/4 head cabbage shredded
In the 7qt or 5 qt roaster, heat oil over medium-high heat. Add chopped onions, oregano, and pasilla chile stir onions and chile until they are soft and beginning to brown. Add one heaping teaspoon of ground cumin and stir, cooking for a few moments. Add vegetable stock to onion mixture, then lime juice, green salsa, and cilantro stems. Bring just to rapid simmer, then reduce heat covered, while you cut vegetables, about ten minutes. Taste and add more cumin, if desired. Add hominy, corn, zucchini to pan and simmer, add pinto beans. Taste and adjust seasoning with salt and pepper. To add smokiness without much heat, add sweet smoked Spanish paprika. For smokiness with more heat, add a dash–not to much–of dried chipotle. Prepare garnishes: To serve, offer soup with accompaniments. Mix and match to create your own bowl!