Chickpea and Spinach Soup

Ingredients
1 cup chopped onion
3 14 ounce cans fat free chicken broth (I used 5 cups water and 5 chicken bouillon cubes)
2 cups water
1 can no salt added petite diced tomatoes
4 15.5 ounce cans reduced or non sodium chick peas ( I used 4 cups (1 pound/1 small bag) dried chickpeas prepared ahead of time) (refer to link below for directions.)
4 cups whole fresh spinach leaves

Directions
1.  In a large pot, cook the onion with the water until soft on medium/low heat.  You have to watch so they don't burn! You may have to add a bit of water. About 10 minutes.
2.  Add broth, tomatoes, chickpeas, and spinach leaves.
3.  Bring soup to a gentle boil and cook 10 minutes.
4.  Serve with brown and wild rice mix.(refer to link below for directions.)
5.  This makes a large pot.  About 8 large servings.  I like to freeze half of it and save it for later. :)

Notes about the Recipe 

I simplified this recipe.  I just can't leave a recipe alone!
My mother found this recipe in the Milwaukee Journal Sentinel.

Recipe changes I made.  (If you aren't interested, just ignore!)
Omitted all of the following ingredients:
 1/3 cup chopped green pepper. (If you do use it, add to the onions to cook them.)
1 bay leaf.  Add the last 10 minutes of cooking.  Remove when serving.
1/2 tsp. dried basil (Didn't really need it.)
1 TBSP garlic powder (Add if you like to smell like garlic!)
1 tsp sugar ( definitely don't think this should be added)
1/2 tsp salt (Salty enough.  Don't add!)
fresh ground black pepper
I didn't chop up the spinach leaves.  Why bother?
Omitted 1T olive oil to cook the onions

I doubled the amount of chickpeas used and added 2 cups of water because it was too salty.

How to make dried chickpeas:
http://healthyfoodforahealthyou.blogspot.com/2014/03/beans-beans-magical-fruit.html

How to make brown and wild rice mix.
http://healthyfoodforahealthyou.blogspot.com/2011/07/perfect-brown-and-wild-rice.html