Half Hour Soup

• 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
• 12 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

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

vegetable oil, onion, zucchini, carrots, tomatoes, salt, chicken broth, bay leaf, oregano, parsley, avocado

Taken from www.food.com/recipe/half-hour-soup-469947 (may not work)