Double Pea Soup
|Chickpeas||1 Can (10 oz)|
|Water||1 Cup (16 tbs)|
|Condensed green pea soup||1 Can (10 oz)|
|Condensed cream of chicken soup||1 Can (10 oz)|
|Worcestershire sauce||1 Tablespoon (Original)|
|Basil leaves||1 Teaspoon, crumbled|
|Chopped parsley||1⁄4 Cup (4 tbs)|
|Condensed cream of chicken soup||1 Can (10 oz), condensed|
|Worcestershire sauce||1 Tablespoon|
Drain chick peas, reserving liquid and peas separately.
Add sufficient water to chick pea liquid to measure 2 1/2 cups.
Combine chick pea liquid and green pea soup in a saucepan; mix well.
Stir in chicken soup, Worcestershire sauce, basil and reserved chick peas; bring to a boil, stirring occasionally.
Add parsley and serve hot.