Yield: 8 servings

From Lorie Cole. Every time I serve this soup, someone asks me for the recipe! This soup freezes well, and can be held on low temp or in a slow cooker on low pretty much indefinitely.

1 c diced onion 2 cups each chopped carrot and chopped seeded tomato (canned is fine)
8 packets instant chicken broth and seasoning mix 4 tsp. chopped fresh parlsey
8 cloves garlic, minced (I use the jar kind) 1 tsp dried basil leaves
6 cups shredded zucchini 1/2 tsp. pepper