2 cans (10 1/2 oz.) condensed chicken broth
1/2 c. shredded carrots
1/4 c. finely chopped green peppers
1/4 c. finely chopped green onions

In medium saucepan combine chicken broth, 1 2/3 cups water and vegetables. Heat to boiling. Serve hot. Makes 10 servings. 22 calories per serving.