Vegetarian Pesole

So so good on a cold day!

Prep time: 20 minutes
Cook time: 45 minutes

What you'll need:
2 1/2 quarts of Vegtable stock/ or chicken stock
2 cans of regular enchilada sauce
2 tbsp of Mexican Oregano
2 tbsp of Chili powder
1 tbsp of Cumin
3 tbsp of minced garlic
salt and pepper to taste
1 tbspn of olive oil
3 cups of white homney (make sure you get Bush's and do NOT drain)
2 green zucchinis
1 small yellow onion
1 can of diced tomatoes
3 fresh limes
1/4 tbspn of cayenne pepper(if one wishes)
A package of shredded red cabbage
A cup of chopped radishes
One avacado diced
2 small-deseeded- fresh jalapenos

1. Sautee onions and zuchinni with olive oil until browned in a large pot over medium heat

2. Pour in vegtable/chicken stock and two cans of enchilada sauce and some water(relative to your pot)

3. Add in more onion, the homney, garlic, cayenne, cumin, chili powder, can of diced tomatoes, oregano, lime juice from two limes, fresh cilantro, and salt and pepper to taste

4. Cook for fifteen minutes over medium heat

5. Lastly garnish with chopped radishes, cabbage, a lime wedge, diced avacado, more oregano, and obviously more cilantro!

Enjoy!!!