Bring the broth to a boil in a large Dutch oven; add the celery, carrot and leeks, if using.
Turn down to a simmer and cook for 15-20 minutes until the carrots and celery are tender.
Adjust the seasoning as needed with bouillon granules, salt and pepper, to taste.
Add the zucchini and simmer for another 5 minutes or until it has softened and is no longer crunchy but not mushy.
Sprinkle with fresh parsley just before serving, if desired.
Kindly Submitted by “Linda’s Low Carb Menus & Recipes”
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