1 cup chopped carrots
1 cup diced celery
1/3 cup finely chopped mushrooms ( I use Shiitake, but you can use any kind)
½ cup cooked garbanzo beans (drained and rinsed)
3-4 tsp. minced garlic
1 Tbsp. minced fresh ginger
½ tsp. oregano
1 tsp. Sea salt (or salt free substitute)
½ tsp. pepper
2-3 bay leaves
½ cup rinsed short grain brown rice (can sub other brown rice)
4 cups organic vegetable broth
1 tsp. lemon zest (zest before juicing)
3 cups water
1/4 cup fresh lemon juice
Sauté chopped veggies on medium heat in a nonstick soup pot about 5 minutes or until onions become translucent. (Add a splash of water if they start to stick) Add garlic, ginger, oregano, salt and pepper. Cook for another 2 minutes or so.
Add broth, water, bay leaves, garbanzo beans and rice. Bring to a boil, cover, then reduce heat and simmer for 45 minutes. (or whatever the package directions say for the rice you are using).
Remove from heat, add lemon juice and zest then garnish with fresh parsley and lemon slices.
