I make a vegetarian minestrone soup. Start with a large can of tomatoes and add at least 2 cups of chopped veggies such as carrots, celery, green beans or peas, zucchini, mushrooms, etc. whatever you have on hand. Add some spices such as basil, salt, oregano, garlic, onion, etc. Also add some water or broth. I always add barley to mine.
On Amazon you may be able to pick up a used paperback copy of Laurel's Kitchen which is a vegetarian cookbook. Most of my soup recipes come from that book.

I make the same vegetarian minestrone soup that Linda makes and triple the recipe and freeze it. Sometimes I add barley and other times I add small pasta. You can also make a really quick version by using frozen vegetables rather than fresh ones.

....I forgot to ask.. what's T & T?

I hope your dh is getting some form of protein; you mentioned that you wanted no beans in the soup. My dd has been vegetarian for many years but luckily eats lots of lentils. Has he investigated what is necessary to get enough protein?

McMann,
T & T stands for Tried and True.
Sorry, can't help you with a recipe though.

Sjerin, no worry about getting enough protein in a vegetarian diet as opposed to a vegan diet. I have been a vegetarian for 30 years. I eat fish sometimes but not regularly. I also donate blood every 8 weeks and have plenty of iron in my blood. I have been a lot healthier since I have been a vegetarian.

He was eating chicken 7 days a week, now its no meat, so I don't know how long this will last. I'm not worried about protein, he will find it somewhere, I 'm just trying to figure out what to fix at this point.

Joann, here is another of my favorite recipes.
Vegetable Barley Soup
1/2 onion, chopped
3 carrots, diced
2 parsnips or turnips, diced
1 cup sliced green beans (I use frozen)
1/2 pound of chard or kale (I usually skip this)
2 qt hot vegetable stock or hot water
1 C whole barley, uncooked
2 tsp salt
1/8 tsp pepper
1/2 tsp marjoram
1/2 tsp thyme
Cooks the onions, carrots, celery and other veggies except greens in the oil, covered, for about 10 min. Add stock and bring to a boil. Add the barley and bring to a boil again. Cover and turn down to a low simmer for 45 minutes. Add the salt & other seasonings quickly and continue cooking for another 45 minutes. Chop the chard, if using, into bite sized pieces and add during last 10 minutes. Makes 10 to 12 cups.

i make moms recipe,I like gr beef instead of beef cubes,She had a huge kettle she was feeding 8.She put beef in she doubled everything.I use
1/2 cabbage sliced
3 potatoes chopped
1 can green beans,
1can corn
1 can peas
1 can tomatoes
1 can lima beans,1 bag of soup beans(eliminate)
1 can carrots sliced
pour 1 can tomato soup over all.cook slowly mmm