![]() ![]() ![]() ![]() ![]() ![]() ![]() ![]() ![]() ![]() |
QUICK CHICKPEA SOUP 1 (20 oz.) can chickpeas 1 (11 1/4 oz.) can condensed green pea soup 1 (10 1/2 oz.) can condensed cream of chicken soup 1 Tbsp. Worcestershire sauce 1 tsp. basil, crumbled 1/2 tsp. sage, crumbled chopped parsley (fresh preferred) Drain chickpeas, save the juice. Add enough water to liquid to measure 2 1/2 cups. Place in saucepan, slowly stir in soups. Add chick-peas, Worcestershire sauce, basil and sage. Heat, stirring occasionally. Sprinkle with parsley. Makes 1 1/2 quarts of 4 servings. This is a recipe from our database at Cookbooks On/Line! 1,000,000+ free recipes and free software at: http://www.cookbooks.com Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |