2 3/4 c. water
3 (.19 oz. each) env. or cubes of chicken broth
1/2 c. diced celery
1/2 c. thin sliced carrots
1/2 c. chopped zucchini
1/4 c. chopped onion
1/4 c. diced tomato
1 1/2 tsp. basil
1/4 tsp. thyme
Pepper to taste

Combine water and instant chicken broth in medium saucepan. Bring to boiling, stirring to dissolved broth. Add celery, carrot, zucchini, onion, tomato, basil, and thyme. Lower heat; cover and simmer 10 minutes or until vegetables are tender. Season with pepper. Thirty calories per cup. Serves 4.