Endlessly versatile soups, stews, and chili are an essential part of the vegetarian repertoire. Packed with vegetables, and often filled with protein-rich beans, these meatless recipes can be great starters or a complete meal in a bowl.
Using canned black beans and vegetable broth makes quick work of this satisfying 30-minute stew. Red onion and red bell pepper add sweetness and depth, while cider vinegar gives it the perfect touch of acidity.
The secret to this delicate green soup is its super-seasonal ingredients: fresh shelled peas, spring onions, mint, and ramps. Garnish each bowl with sliced mint leaves and crostini topped with grilled ramps for a starter that captures the essence of spring. This recipe is courtesy of chef Mario Batali.
This infinitely flexible recipe can use any combination of fresh or frozen vegetables you happen to have on hand. Begin with a base of vegetable broth and canned diced tomatoes, and add carrots, corn, green beans, lima beans, peas, potatoes, zucchini, spinach, or any other ingredients you like.
Sauteed onions, red bell pepper, and jalapeno are pureed with roasted sweet potatoes to make this satisfying soup. The garnish of diced apple glazed with curry powder and white wine vinegar provides a splendid contrast of flavor and texture.