Vegan Chickpea Rice Soup

oil (or use 3 tbsp broth)

medium onion (, chopped)

to 6 cloves of garlic (, finely chopped)

chopped carrots

celery stalks (, chopped small)

fresh thyme ( or 1/2 tsp dried)

dried oregano

poultry seasoning (or 1/2 tsp sage, generous dashes of rosemary, nutmeg, marjoram)

onion powder

or more black pepper to taste

to 5 cups broth

can of chickpeas or 1.25 cups cooked

salt (, less or more depending on if the veggie broth is salted)

to 2 tsp soy sauce (, tamari for gluten-free, coconut aminos for soy-free)

long grain rice (, (I use basmati), washed well and drained)