3 pkg. Herb-Ox instant broth low sodium chicken or beef
18 oz. of water
1 can chick peas
1/2 c. chopped green onion tops
1/2 c. frozen peas
1 c. elbow macaroni
1 med. size potato
1 tsp. garlic powder
1/4 tsp. sweet basil flakes

Scrub, peel, and mince potato. Soak in cold water and drain. Boil it in garlic flavored water. In same or separate pot, cook macaroni. Strain. In a large pot, bring water and instant broth to a boil and reduce heat to a simmer. Add remainder of ingredients. Simmer until desired readiness. Yields 2 bowls or 3 cups.