1/4 c. butter
3 c. chopped onion
1/4 c. water
8-9 med. zucchini, sliced
2 med. green peppers, seeded & chopped
3 cloves garlic, minced
2 tsp. salt
1/2 tsp. pepper
1 c. chopped fresh parsley
1 c. fresh basil leaves, chopped

Melt butter over medium heat, saute onion until translucent. Add water. Stir in zucchini, green pepper, garlic, salt and pepper. Reduce heat to low, cover and simmer 15 minutes, stirring occasionally.

Remove from heat. Add parsley and basil. Chop a little at a time in food processor or blender, do not puree. Freeze in 1 cup or 1 pint containers. To use, combine equal parts thawed soup base and chicken stock. Heat and serve.