Vegetarian Vegan Chickpea Vegetable Soup (Low Sodium) - cooking recipe

Ingredients

2 whole cloves
1 onion, diced
1 lb dried garbanzo beans, soaked overnight (reserve liquid for broth, I personally can't stand canned, but if you like it, be my guest)
8 cups garbanzo bean liquid (if you don't have 8 cups, add water to make up the difference)
1 sprig rosemary, plus 1 teaspoon finely chopped leaves (may sub 2 tsp dry basil and 2 tsp oregano)
6 garlic cloves, minced
2 bay leaves, dry
2 tablespoons extra virgin olive oil
1/2 tablespoon salt
1 small parmesan rind, plus 1/2 cup freshly grated Parmesan (for those who like or eat cheese)
1 (14 1/2 ounce) can diced tomatoes
4 medium carrots, sliced into 1/4-inch rounds
3 celery ribs, sliced 1/4-inch thick
2 roma tomatoes, diced
1 cup mushroom, diced
1/2 lb broccoli, cut in smallish pieces
1/4 cup lemon juice (fresh or refrigerated)
2 teaspoons black pepper
1 tablespoon kirkland organic no salt seasoning (or another no salt seasoning mix)

Preparation

Put cloves, onions, garbanzo beans, rosemary, garlic, garbanzo water/water, bay leaves, olive oil, and salt, in a large pan. Bring to a boil over high heat, then reduce heat to medium low, and simmer for 60 minutes (90 minutes if you prefer softer beans).
Add the tomatoes, carrots, celery, mushroom, and broccoli. Cover loosely, and simmer until the vegetables are soft, about 25 minutes longer. While soup simmers, add the chopped rosemary, lemon juice, pepper, and No Salt Seasoning.
Season the soup to taste and ladle into bowls. Sprinkle with Parmesan (if you eat/like cheese).