Saute the onion and celery in 1 tablespoon vegetable oil, salt, pepper and liquid from the canned garbanzo beans. Add the dried parsely after you get it started. When the onions are translucent, add the remaining ingredients with just enough water to cover. Bring to a rapid boil, then reduce for to a simmer and cook for 2-4 hours. Serve as is or over cooked noodles. This freezes well and takes about about 15 minutes preparation time.