Vegetarian Soup-Stew

I call this a "soup-stew" because it has the the thickness and heartiness somewhere in between a soup and a full-on stew.  This is one of my favorite soups.

I invented this soup out of what I had available in my pantry when I needed to make a vegetarian-friendly meal.  It was a big hit, but it can absolutely be modified to suit personal tastes. The measurements are all approximate and can be adjusted.



  • 1 cup mushrooms chopped
  • 1 whole onions chopped
  • 3 cloves of garlic minced
  • 1 zucchini chopped
  • 1 yellow squash chopped
  • 1 large jar of diced tomatoes (jar rather than in a can preferred)
  • 1 1/2 cups barley
  • 3 cups chick peas (soaked)
  • 4+ quarts of vegetable stock (or saved steamer liquid)
  • 3 T butter
  • Salt and Pepper

In the bottom of a large soup pot, sauté the onions in 2 T of butter until starting to brown.  Add the mushrooms, garlic, a pinch of salt and another T of butter and sauté until the onions have caramelized.  Add the vegetable stock, jar of tomatoes with juice, chick peas and barley. Bring to a boil and simmer for approximately 20-30 minutes.  Add the zucchini, another pinch of salt and some pepper.  Allow to simmer until everything appears cooked through (approximately 20 minutes). Taste, and add salt as needed.


Katie Dawn Habib

Katie Dawn Habib is a Holistic Nutrition Coach with a M.S. in Nutrition and Integrative Health. By combining her nutrition knowledge with a love of writing, Katie created her own website, The Hungry Gypsy, where she talks about food, nutrition, wellness and travel. On her site you can also find information about her nutrition coaching practice and join in on the conversations. Katie would like to contribute in some small way to global healing and help her clients and readers feel inspired.