Half Hour Soup

From 365 Ways to Cook Mexican

• Ready In: 25 mins
• Serves: 4

Ingredients

• 2  tablespoons  vegetable oil
• 1  medium onion, chopped
• 4  medium zucchini, cut into 1/2 inch rounds
• 2  medium carrots, cut into 1/2 inch rounds
• 2  medium tomatoes, peeled seeded and chopped
• 1⁄2 teaspoon salt
• 2 (14 ounce) cans chicken broth
• 1  bay leaf
• 1  teaspoon dried oregano
• 1  tablespoon  chopped parsley
• 1  large avocado, cut into 8 slices

Directions

1. In a large saucepan, heat oil over medium heat. Add onion and cook, stirring, until translucent, about 3 minutes.
2. Add zucchini, carrots, tomatoes and salt. Cook until tomato juices have evaporated, about 5 minutes.
3. Add chicken broth, bay leaf, oregano and parsley. Bring to a boil, reduce heat to low, cover and cook 20 minutes or until vegetables are tender.
4. To serve, remove and discard bay leaf. Place 2 avocado slices on top of the soup in 4 bowls.