green beans, trimmed and cut into 1-inch pieces
carrots, peeled and sliced
1Place beef and water in large saucepot; cover. Bring to boil. Skim off any foam that rises to the top. Reduce heat to simmer. Stir in onion, garlic, Bay Leaves, salt and epazote leaves; cover. Simmer 2 hours or until beef is fork tender.
2Transfer onion, garlic and 1 cup of the cooking liquid from saucepot to blender container. Add Pasilla Chili, xoconostles and tomato. Blend on high speed until completely smooth. Strain through fine mesh sieve. Stir into soup.
3Add corn, squash, green beans and carrots to saucepot. Cook 15 minutes longer or until vegetables are tender. Remove bay leaves. Ladle into bowls and garnish with chopped fresh cilantro and lime wedges, if desired.