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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 4 |
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From 365 Ways to Cook Mexican 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.
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