Mexican Vegetable Soup with Lime and Avocado

Serves four to six.

Ingredients
1 tablespoon light olive oil
1 medium red onion, finely diced 
2 cloves of garlic, finely chopped
1/2 teaspoon dried oregano
1/2 teaspoon salt
2 carrots, cut into 1/4-inch-rounds
8 ounces green beans, tipped and cut into 1 inch pieces
2 medium tomatoes, peeled, seeded, and chopped
6 cups of veggie stock
1/4 cup cooked hominy
2 teaspoons chilpotle chilies, minced
1 avocado, peeled and sliced
cilantro leaves, for garnish
6 wedges lime

Directions
- Warm the oil in a soup pot, add onion, garlic, oregano, and salt, and cook over medium-low heat until the onion softens.

- Add the carrots, beans, and tomatoes; pour in the heated stock and simmer.

- After 20 minutes add the hominy and then gradually stir in the chilpotle chilies to taste.

- Cook another 5 minutes; then taste for salt.

- Ladle the soup into bowls; garnish with the avocado and cilantro leaves. Serve the lime on the side.