Donuel, here is a meat-free soup from the Moosewood cookbook. I've posted it here several times I'm sure. It's my favorite winter soup.

Gypsy Soup

3 – 4 tablespoons of olive oil\
2 cups chopped onion
4 cloves crushed garlic
About 1 inch of minced ginger root to taste
2 cups chopped, peeled sweet potatoes
1 cup chopped celery
1 cup chopped fresh tomatoes (I use canned most of the time because good tomatoes are rarely in season down here)
1 cup chopped sweet peppers
3 or 4 cans of chickpeas as you like but I crack them all with a potato masher for a better texture.
3-4 cups vegetable stock or water with a Knorrs vegetable bullion cube
1 Tsb. paprika
2 teaspoon turmeric
2 teaspoon basil
Splash of sea salt just to brighten up the vegetables
Dash of cinnamon
Dash of cayenne
1 or 2 bay leaf depending how strong they are
1 tablespoon soy sauce

In a soup kettle or large saucepan sauté onions, garlic, celery and sweet potatoes in olive oil for
about 5 minutes. Add seasonings, except soy sauce, and the stock or water. Simmer, covered, fifteen
minutes. Add remaining vegetables (except for bell peppers) and chickpeas. Simmer another 10 minutes for so (then add bell peppers and adjust spices) until all the vegetables as you like them.
I sometimes sub carrots for sweet potatoes and sometimes use both.