Zeidy's chickpea vegetable soup

Ingredients:

• 2 medium yellow onions, finely diced
• 2 medium carrots, peeled and diced
• 3 stalks of celery, diced
• 2 medium potatoes, peeled and diced
• 1 red or yellow bell pepper, diced
• 1/2 cup of medium grain brown rice
• 1 bunch of parsley or cilantro, chopped
• 1 can of chickpeas, rinsed and drained
• 1/4 cup of Bragg's liquid aminos or tamari sauce
• 8 cups of water
• salt
• pepper
• paprika
• cumin
• olive oil

Directions:

• In a large stainless steel covered soup pot, saute the onions in lots of olive oil until golden brown.
• Add salt, pepper, paprika, cumin and mix well.
• Add carrots, celery, bell pepper, potatoes and saute until the vegetables are soft.
• Add brown rice, chickpeas and 1/2 bunch of parsley or cilantro (reserve the other 1/2 bunch for later). Mix well so that the rice is coated in olive oil.
• Add 8 cups of water and bring to boil.
• Reduce to low and simmer on low for 1 hour adjusting water as needed.
• Add Braggs liquid aminos or tamari sauce and the rest of parsley or cilantro right before serving.
• Adjust spices and enjoy!