Macaroni Chick-Pea Soup

Macaroni Chick-Pea Soup


3 1/2 cups chicken broth, fat-free, low sodium
1 cup water
1 3/4 cups macaroni (dry)
1/2 teaspoon celery flakes (or onion powder)
1/2 teaspoon oregano
1 cup stewed tomatoes, no-salt
1 cup green beans
1 can chickpeas (garbanzo beans)
1/4 teaspoon garlic powder


  1. Wash hands with soap and water.
  2. In a large saucepan, bring broth and water to a boil. Reduce heat to low.
  3. Add macaroni, celery flakes, and oregano. Simmer 4 minutes, stirring occasionally.
  4. Add stewed tomatoes, green beans, chick-peas (drained), and garlic powder.
  5. Simmer 5 minutes, or until macaroni and beans are tender.

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