I need some nice vegetarian soup recipes?

i eat eggs and stuff just not pig or beef. please tell me the step by step directions and i also love homemade soup so if you know any please tell me thanksI need some nice vegetarian soup recipes?
This time of year you have to have good soups and stews to keep you warm =)








Wild Mushroom Soup with Tomatoes and Barley





1/2 cup pearl barley


5 cups water


3 Tbsp olive oil


1/2 onion, chopped


4 garlic cloves, minced


1 celery stalk, chopped


1/2 lb mushrooms


1/2 tsp sage


1/2 tsp thyme


1 28-oz can whole, peeled tomatoes


2 Tbsp tomato paste


1 cup red wine


1/2 tsp salt


1/2 tsp white pepper





In a large pot, combine barley with 2 cups water. Bring to a boil, reduce heat and simmer for 20 minutes. Meanwhile, heat 2 Tbsp oil in a large pan and saute onion, garlic and celery over medium heat for 10 minutes.


Separate mushroom stems from caps; chop the stems, slice the caps and add to vegetables with remaining 1 Tbsp oil. Saute 2 minutes, add sage and thyme and continue cooking for 1 more minutes. Remove from heat and set aside.


Chop tomatoes, reserving the juice and add both to the barley when it's ready. Stir in remaining 3 cups water, tomatoe paste, wine and mushroom mixture.


Bring to a boil, reduce heat to low and simmer soup for 1 hour. Stir in salt and pepper, taste soup and adjust seasonings to taste.


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French Onion Soup





2 T. oil


3 T. butter


6 Cups thinly sliced onions


1/2 tsp. sugar


2 1/2 qts. Vegetable Broth


1/2 C. dry white wine


sprig fresh thyme (optional)


salt and pepper to taste


8 slices slightly stale French bread


2 C. grated Gruyere cheese





Heat the oil in a heavy 5-6 qt. pan. Add the butter. When the butter has melted, add the onions and cook slowly, covered for 10 minutes. Add the sugar and salt. Cook onions slowly until onions caramelize and turn to a rich brown color. Do not let them burn! This will take 45-60 minutes.





Add the wine and cook 5 minutes, still over low heat. Add the stock and check for seasoning. Simmer uncovered for 30 minutes.


To serve:


Toast the French bread slices until golden brown. Ladle the soup into a ovenproof bowl, add the toasted bread and cover with the cheese. Bake at 350 degrees F. for 20 minutes or 5 minutes under a hot broiler.I need some nice vegetarian soup recipes?
my personal favorite is Corn Chowder. YUMMY!





CORN CHOWDER





2 medium size white potatoes cubed





6 - 8 strips bacon





1 medium onion chopped





1/2 C. green pepper chopped





1/2 C. celery chopped





1 can corn





1 can creamed corn





1 1/2 C. heavy cream





Fry bacon until crisp, in a Dutch oven. Crumble bacon and set aside. Add potatoes, onions, green pepper and celery to the pan with the 1/2 of the bacon grease. Saute for about 3 minutes. Cover with water and cook until tender, about 25 minutes.





Stir in corns and cream. Mix well and season with salt and pepper to taste. Simmer for 15 minutes.





Serves 4 - 6.





and to have on the side,





Devilish Eggs YUM!





6 ea Hard boiled eggs


2 T Mayonnaise


2 T mustard


1 T Louisiana hot sauce


1 T Pimentos, mashed


3 T Dill relish


1 x Salt, to taste





Cut the eggs in half. Remove yolk from white and set white aside. Mash yolks with a fork and add the mayonnaise and the rest of the ingredients. Spoon mixture back into egg whites and serve on a bed of lettuce.
Roasted Red Pepper Soup





2 red bell peppers, quartered and seeds and stems removed


1 large sweet onion, peeled and cut into half inch wedges


2 garlic cloves, peeled and halved


1/2 teaspoon dried thyme


1 tablespoon extra virgin olive oil


1 13 3/4 ounce can reduced sodium chicken or vegetable broth


1 15 1/2 ounce can Italian style plum tomatoes with juices


1 11 ounce can corn kernels, drained


freshly ground black pepper, to taste


1/4 cup fresh cilantro leaves or coarsely chopped basil leaves, optional





Preheat oven to 400F. Combine peppers, onion, garlic and olive in a large baking dish. Bake 35 to 40 minutes, stirring occasionally until vegetables are tender and lightly browned. Cool slightly. Add chicken broth mixture with tomatoes. Transfer to a large saucepan. Add corn and simmer until heated through. Add pepper to taste, ladle into bowls and, if desired, garnish with fresh cilantro or basil. Serves 4.
Theres about 100 on here, should be exactly what your looking for.





http://www.recipes4us.co.uk/Soups/soups.…
Find about any soup you could want at www.recipezaar.com!
Beakers Vegtable Barley Soup





INGREDIENTS


2 quarts vegetable broth


1 cup uncooked barley


2 large carrots, chopped


2 stalks celery, chopped


1 (14.5 ounce) can diced tomatoes with juice


1 zucchini, chopped


1 (15 ounce) can garbanzo beans, drained


1 onion, chopped


3 bay leaves


1 teaspoon garlic powder


1 teaspoon white sugar


1 teaspoon salt


1/2 teaspoon fine black pepper


1 teaspoon dried parsley


1 teaspoon curry powder


1 teaspoon paprika


1 teaspoon Worcestershire sauce





DIRECTIONS


Pour the vegetable broth into a large pot. Add the barley, carrots, celery, tomatoes, zucchini, garbanzo beans, onion, and bay leaves. Season with garlic powder, sugar, salt, pepper, parsley, curry powder, paprika, and Worcestershire sauce. Bring to a boil, then cover and simmer over medium-low heat for 90 minutes. The soup will be very thick. You may adjust by adding more broth or less barley if desired. Remove bay leaves before serving.





Winter Lentil Vegtable Soup





INGREDIENTS


1/2 cup red or green lentils


1 cup chopped onion


1 stalk celery, chopped


2 cups shredded cabbage


1 (28 ounce) can whole peeled tomatoes, chopped


2 cups chicken broth


3 carrots, chopped


1 clove garlic, crushed


1 teaspoon salt


1/2 teaspoon ground black pepper


1/4 teaspoon white sugar


1/2 teaspoon dried basil


1/2 teaspoon dried thyme


1/4 teaspoon curry powder











DIRECTIONS


Place the lentils into a stockpot or a Dutch oven and add water to twice the depth of the lentils. Bring to a boil, then lower heat and let simmer for about 15 minutes. Drain and rinse lentils; return them to the pot.


Add onion, celery, cabbage, tomatoes, chicken broth, carrots and garlic to the pot and season with salt, pepper, sugar, basil, thyme and curry. Cook, simmering for 1 1/2 to 2 hours or until desired tenderness is achieved.