Black Bean Soup with Tomato-Tomatillo Salsa - Epazote, an herb often used in Mexican cooking, adds an authentic, musky undertone to this soup, and some claim it makes beans easier to digest. Look for epazote in your local Mexican grocery store. If you can't find chipotle chiles, use cayenne...
Recipe type: Beans, Soup, Tomatillo, Tomatoes, Legume, Soups, Stews and Casseroles, Vegetables, Vegetarian
http://www.cooking.com/recipes/static/recipe1108.htm

Winter Soup with Three Vegetables - From the nineteenth century on, vegetable soup was the typical dish to begin the evening meal in modest and middle-class French homes. Leeks, potatoes, celery, carrots, turnips, and squash made it a dish for winter. Among the peasants it sometimes co
Recipe type: French, Potatoes, Pumpkin, Soup, European, Soups, Stews and Casseroles, Vegetables, Vegetarian
http://www.cooking.com/recipes/static/recipe1494.htm

Pasta with Bean Soup - Of all the many Italian soups, this is certainly the most famous, and it is common to a number of regions. There are paste e fagioli in Fruili, Veneto, Lombardy and Tuscany, almost all made by the same method - the beans are cooked first, some of the
Recipe type: Beans, Italian, Soup, European, Legume, Pasta, Soups, Stews and Casseroles, Vegetarian
http://www.cooking.com/recipes/static/recipe1409.htm

Cream of Asparagus Soup - This creamy soup is reminiscent of the refined creations of the eighteenth-century grande cuisine. It is thick and smooth, with a delicate flavor to suit the subtle tastes of the grandes dames. The use of asparagus, which was introduced into the gran
Recipe type: Asparagus, French, Soup, European, Soups, Stews and Casseroles, Vegetables, Vegetarian
http://www.cooking.com/recipes/static/recipe1492.htm

Sicilian Vegetable Stew - In all Sicilian restaurants patrons are welcomed with large, brightly colored ceramic dishes piled high with caponata.
Recipe type: Eggplant, Italian, Stew, Tomatoes, European, Soups, Stews and Casseroles, Vegetables, Vegetarian
http://www.cooking.com/recipes/static/recipe1438.htm

Asparagus-Leek Soup - Have not tried this but it sounds very good.
Recipe type: Asparagus, Leek, Soup, Soups, Stews and Casseroles, Vegetables, Vegetarian
http://www.recipezaar.com/recipe/getrecipe.zsp?id=59816

Black Bean Soup with Tomato-Tomatillo Salsa - Epazote, an herb often used in Mexican cooking, adds an authentic, musky undertone to this soup, and some claim it makes beans easier to digest. Look for epazote in your local Mexican grocery store. If you can't find chipotle chiles, use cayenne...
Recipe type: Beans, Soup, Tomatillo, Tomatoes, Legume, Soups, Stews and Casseroles, Vegetables, Vegetarian
http://www.cooking.com/recipes/static/recipe1108.htm

Chilled Yogurt and Cucumber Soup - Cucumbers should be small and firm, with underdeveloped seeds. Peel thinly and cut into very small dice. Place in a large bowl. Add yogurt, spring onions, mint and olive oil and stir well. Add iced water until soup is a thin cream consistency - amoun
Recipe type: Soup, Soups, Stews and Casseroles, Vegetarian, Yogurt
http://www.cooking.com/recipes/static/recipe1606.htm

Chilled Zucchini Soup - This soup, redolent of the freshness and fragrance of summer, contains the flavors of the Midi, Basil and olive oil, tomatoes and zucchini, bound together with the delicious flavor of garlic, eaten cold, demonstrate the ability of modern French cooki
Recipe type: French, Soup, Zucchini, European, Soups, Stews and Casseroles, Vegetables, Vegetarian
http://www.cooking.com/recipes/static/recipe1495.htm

Cock-a-Leekie (Chicken and Leek Soup)
Recipe type: Chicken, Leek, Soup, Poultry, Soups, Stews and Casseroles, Vegetarian
http://www.recipezaar.com/recipe/getrecipe.zsp?id=7702

Cream of Asparagus Soup - This creamy soup is reminiscent of the refined creations of the eighteenth-century grande cuisine. It is thick and smooth, with a delicate flavor to suit the subtle tastes of the grandes dames. The use of asparagus, which was introduced into the gran
Recipe type: Asparagus, French, Soup, European, Soups, Stews and Casseroles, Vegetables, Vegetarian
http://www.cooking.com/recipes/static/recipe1492.htm

Pasta with Bean Soup - Of all the many Italian soups, this is certainly the most famous, and it is common to a number of regions. There are paste e fagioli in Fruili, Veneto, Lombardy and Tuscany, almost all made by the same method - the beans are cooked first, some of the
Recipe type: Beans, Italian, Soup, European, Legume, Pasta, Soups, Stews and Casseroles, Vegetarian
http://www.cooking.com/recipes/static/recipe1409.htm

Sicilian Vegetable Stew - In all Sicilian restaurants patrons are welcomed with large, brightly colored ceramic dishes piled high with caponata.
Recipe type: Eggplant, Italian, Stew, Tomatoes, European, Soups, Stews and Casseroles, Vegetables, Vegetarian
http://www.cooking.com/recipes/static/recipe1438.htm

Vegetable Casserole in Uncooked Chile Sauce - Adobo is a chile-based sauce usually used for marinating or cooking meat, or sometimes fish. Here the sauce is actually never cooked (hence the name adobo crudo) and is served on cooked vegetables. This recipe is from the writer and novelist Jorge Lo
Recipe type: Beans, Casserole, Chile Pepper, Mexican, Potatoes, Legume, North American, Side Dish, Soups, Stews and Casseroles, Vegetables, Vegetarian
http://www.cooking.com/recipes/static/recipe1376.htm

Vegetable Stock - You can use this full-bodied vegetable stock in place of any meat or fish stock. Purchased vegetable stock can be used in place of homemade when time is short.
Recipe type: Italian, Soup, European, Soups, Stews and Casseroles, Vegetables, Vegetarian
http://www.cooking.com/recipes/static/recipe145.htm