Mexican Vegetable Soup With Pasilla Strips

• 3 quarts of prepared beef stock (out of cooked neat or prepared with instant granules.)
• 2 tablespoons shredded onions
• 2 fresh carrots, sliced
• 2 zucchini, sliced
• 1 leek, sliced
• 1 mirliton, skinned and sliced (chayote)
• 12 cauliflower, heads separated in florets
• 2 ears corn, cut of in 4 or 5 thick slices
• 1 sprig fresh cilantro
• 1 parsley sprig
• 2 pasilla chiles, seeded and thinly julienned
• 1 sliced avocado
• pepper (optional)

1. Cook the vegetables in the prepared beef stock along with the parsley and cilantro.
2. Check seasoning and if necessary add more salt and the pepper.
3. Just before serving garnish with the julienned chile and the avocado.

beef stock, onions, fresh carrots, zucchini, cauliflower, corn, cilantro, parsley, chiles, avocado, pepper

Taken from www.food.com/recipe/mexican-vegetable-soup-with-pasilla-strips-127825 (may not work)