Ingredients
-
6 cups water (depending on how soupy you want it you can add a cup or two more)
-
4 cups garbanzo beans, cooked
-
250 g pasta noodles (use your favorite)
-
2 stalks celery, chopped
-
2 tablespoons vegetarian poultry seasoning (add more if you add more water, my favorite is McKays chicken seasoning)
-
1 teaspoon onion powder
-
1/2 teaspoon garlic salt
-
1 pinch cayenne pepper
-
1 large carrot, chopped
-
0.5 (10 3/4 ounce) can reduced-fat cream of celery soup
Instructions
- Bring everything except noodles and cream of celery soup to a boil.
- Drop noodles into this boiling mixture.
- Let it simmer 15 to 25 minutes (my stove doesn't simmer the way it should, so I'm not sure the exact "normal" time)until the noodles are cooked through. Stir occansionally during this time.
- Turn off the stove and stir in 1/2 of the 10 3/4oz can of cream of celery soup.
- Salt to taste and enjoy!