Chickpea soup with rice is nice

A cheap, easy, yummy, balanced meal in a soup pot.

1 large onion, chopped
1 c celery, sliced thin
1 c carrots, sliced into thin half moons
1 c mushrooms, you guessed it, sliced thin
1/2 head garlic, peeled and diced
3 c water
3 c broth (or water with bullion)
3 c cooked brown rice
4 c cooked chickpeas
2 T braggs
2 T nutritional yeast
1/4 t poultry seasoning
1/4 c fresh parsley, chopped
salt and pepper to taste

Sautee onion until soft. Add carrots, celery, mushrooms, and garlic. Sautee for five minutes. Add water and broth. Simmer until veggies are soft. Add braggs, nutritional yeast, and seasonings. Add chickpeas, bring back to a boil. Add rice, cook until heated through.