Macaroni Chicle Pea Soup
|Low sodium chicken broth||2 Cup (32 tbs)|
|Elbow macaroni||3 Ounce|
|Dried celery flakes||1⁄2 Teaspoon|
|Dried oregano||1⁄2 Teaspoon|
|Low sodium stewed tomatoes||1 Cup (16 tbs)|
|Cut green beans||1 Cup (16 tbs)|
|Canned chickpeas||2 Ounce, drained and rinsed|
|Garlic powder||1⁄4 Teaspoon|
1. In large saucepan, bring broth and 1 cup water to a boil. Reduce heat to low. Add macaroni, celery flakes and oregano; simmer 4 minutes, stirring occasionally.
2. Add stewed tomatoes, green beans, chick-peas and garlic powder, simmer 5 minutes, or until macaroni and beans are tender, stirring occasionally.