Recipe: Vegetarian Vegetable Soup Recipes - 4 (NOT Pizzeria Uno)

Pizzeria's Uno's veggie soup recipe is not on the Internet yet but perhaps you can use one of these recipes to experiment with. Substitute the veggies in the description into the recipe. Good luck and please share your results with us!
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Vegetarian Bean and Barley Vegetable Soup
Source: From Jolinda Hackett,vegetarian.about.com

This vegetarian and vegan recipe for a hearty homemade barley and vegetable soup is both healthy and filling. A meal in itself, you can add just about any veggies you want - green beans, peas or corn would all work well. This recipe makes a more than generous amount, so plan on having some leftovers!

1/2 onion, diced
2 ribs celery, diced
2 carrots, diced
any other vegetables desired, 1/2 cup each
2 tbsp oil or margarine
8 cups water or vegetable broth
1 cup barley, uncooked
1 cup pinto or white beans, pre-soaked if dry
1/3 cup tomato paste or crushed tomatoes
1/4 tsp salt
1/2 tsp pepper
1/4 tsp celery salt (optional)
1/2 tsp basil
1/2 tsp oregano or Italian spice mix
1/2 tsp thyme
1 tsp onion powder (optional)
2 large bay leaves

In a large soup pot, sautee the onions, celery, carrots and any other vegetables for 3-5 minutes. Add vegetable broth or water and all other ingredients and bring to a simmer, then reduce heat to medium low.
Allow to simmer for at least an hour, stirring occasionally, until barley is soft and somewhat fluffy. Add more spices to taste and enjoy!

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Vegetarian Vegetable Soup
Source: Ruth Burkhardt
Servings: 8

1/2 pound Kidney beans -- dry
1/2 pound Navy beans -- dry
1/4 pound Split peas -- dry
10 cups Water
3 large Yellow onions -- chopped
1 Celery -- chopped
1 large Potato -- scrubbed & chopped
2 Carrot -- scrubbed & chopped
1 cup Corn kernels -- frozen
1/4 pound Green beans -- cut into pieces
4 large Tomatoes; ripe -- chopped
1/2 small Cauliflower -- chopped
1 large Zucchini -- chopped
1 bn Broccoli -- chopped
6 ounces Whole-wheat macaroni
1 teaspoon Soy sauce, low sodium -- to ta
1 teaspoon Ground pepper -- to taste

Preparation Time: 4:30 All the vegetables should be chopped bite-size, but not too small.

Place the beans and water in a large pot. Bring to a boil, reduce the heat, cover, and simmer until the beans are cooked but not mushy, about 2 to 2 1/2 hours. Add more
water if necessary. Meanwhile, prepare the vegetables.
When the beans are tender, add the onions, celery, potato, carrots, corn, green beans, and tomatoes. Cook for 45 minutes, adding water if necessary.
Add the remaining vegetables and cook an additional 20 minutes. When all the vegetables are tender, add the pasta and more water if necessary. Cook 20 minutes longer.
Season with soy sauce and pepper to taste.

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Vegetarian Vegetable Soup
Source: Vegetarian Recipes
Makes 8-10 servings

1 large onion, chopped
6 ribs celery, chopped
2 tbsp. vegetable oil
1 small head broccoli, cut into florets
1 small head cauliflower, cut in florets
3 large potatoes, peeled and cubed
3 large carrots, chopped
1 medium zucchini, diced
1 medium yellow squasyh, diced
1 turnip diced
1/2 head cabbage, shredded
1 parsnip, diced
1 small sweet potato, diced
1 20 oz. can diced tomatoes and juice
1/2 C frozen lima beans
1/2 C frozen green beans
1/2 C frozen corn
1/2 C frozen peas
2 quarts water
1/2 tsp. garlic flakes
1 tsp. dried basil
1/4 tsp. dried thyme
1 tsp. cumin powder
1 tsp. chili powder
1/4 tsp. cayenne pepper
1/4 tsp. oregano
1 tsp. parsley flakes
1 tbsp. honey
3 tbsp. soy sauce or tamari

In a large kettle, saute the onin and celery in oil
until the onions are translucent. Add vegetables and water. Add seasonings and bring to a boil. Reduce to a simmer and let simmer for 2 hours or until vegetables are tender.

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Italian Vegetable Soup
Source: Jana Thornton
Yield: 6 servings

"A vegan main dish soup that is hearty and tastes great with crusty bread."

2 (14.5 ounce) cans vegetable broth
1 (28 ounce) can peeled and crushed tomatoes
2 large carrots, coarsely chopped
1/2 cup frozen green beans
1 stalk celery, thickly sliced
1/3 cup frozen pearl onions
2 cloves garlic, minced
1 tablespoon dried parsley
3/4 teaspoon dried basil
1 bay leaf
1 cube vegetable bouillon
1/2 cup macaroni
1 (15 ounce) can kidney beans, drained
3 small zucchinis, cubed

In large saucepan or Dutch oven, bring broth, tomatoes, carrots, frozen green beans, celery, onions, garlic, parsley, basil, bay leaf and vegetable bouillon cube to a boil. Reduce heat. Cover and simmer 15 minutes.
Stir in macaroni, kidney beans, and zucchini. Bring soup back to a boil, and then reduce heat to simmer. Cover and cook for 10 to 15 minutes. Remove bay leaf and serve.