Vegetarian Chili, Soup, and Stew Recipes

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.

This satisfying stew gets a sweet and spicy kick from red curry paste and brown mustard seeds in a coconut milk broth. Sweet potato, cauliflower, and chickpeas make it a complete meal.

This vegetarian chili is light yet hearty. Perfect for a weeknight dinner, it comes together in minutes with ingredients you might have handy in your pantry.

Butternut squash becomes silky and sweet when roasted and pureed in this simple soup. Fresh ginger, garlic, and a splash of orange juice add flavor and brightness.

This beloved Italian soup is jam-packed with vegetables including tomatoes, carrots, celery, green beans, cabbage, and potatoes. Feel free to make substitutions and additions based on what's in season -- or simply what you have on hand.

Bright cubes of sweet potato make this lentil stew colorful and hearty. Stir in fresh cilantro leaves just before serving and garnish each bowl with a dollop of plain yogurt.

Ripe tomatoes, cucumber, garlic, and green bell pepper are pureed with day-old bread to make this classic version of the cold Spanish soup. Refrigerate the gazpacho for several hours -- or up to a day -- before serving to allow the flavors to blend.

Black beans, crushed tomatoes, zucchini, carrots, and corn make this quick chili a stick-to-your-ribs meal. Serve this with a selection of garnishes such as chopped tomatoes, shredded cheese, sour cream, and cilantro.

Made with farm-fresh corn, bell pepper, and green beans, this chowder can be frozen for up to six months so you'll be able to enjoy the taste of summer anytime.

Keep canned white beans and vegetable broth in the pantry so you can whip up a quick, nourishing meal on even the busiest of nights. Fresh or frozen spinach or green beans make great additions to this soup.

Roasting the ingredients in this soup gives them a rich, sweet flavor. This vegetarian soup can be frozen for up to three months so you can enjoy vivid summer flavors even in cold weather.

Dried mushrooms add savory depth to this vegetarian beet soup. This recipe comes from Martha's mother, Mrs. Kostyra.

Cut the kernels from ears of sweet corn to make this fresh, summery soup, and serve with tortilla chips and sliced scallions, or any other garnishes you desire.

Roast beefsteak tomatoes, leeks, carrots, and garlic until the vegetables are caramelized and sweet. Puree with vegetable broth, garnish with fresh basil, and serve the soup with crusty bread or grilled cheese sandwiches.

Kidney beans, lentils, and pinto beans mingle in this protein-packed vegetarian chili. This recipe is from New York City firefighter and cookbook author Joe Bonanno.

In this hearty vegetable stew from Provence, eggplant, zucchini, bell peppers, and tomatoes are simmered together, with fresh basil stirred in at the end of cooking. Serve the ratatouille as a vegetarian meal with crusty bread, or as an addition to pasta or an omelet.

Puree cucumbers and plain yogurt with sauteed onions and garlic to make this refreshing cold soup. Garnish each serving with roasted baby beets and chopped parsley.

Shiitake mushrooms give this simple soup a deep flavor. Use sugar pumpkin, butternut squash, or any other winter squash for this satisfying vegan soup.

This satisfying vegetarian stew is a snap to make thanks to frozen and canned ingredients. Serve with warm flour tortillas, salsa, and shredded cheddar cheese.

Saute mustard and cumin seeds with a puree of garlic and fresh ginger to make the vibrant flavor base for this curry. Add tomatoes, potatoes, cauliflower, and okra, and serve with white rice and plain yogurt.

Light coconut milk adds richness to this fresh corn soup. Jalapeno and lime juice add a lively edge.

To make this easy vegetarian soup, saute ingredients with curry powder, simmer with potato, and puree until smooth and creamy. Serve hot or chilled, topped with toasted almonds.

This rustic Italian recipe makes good use of day-old bread as a thickener. Simmer white wine, fresh basil, and chopped tomatoes with sauteed leeks, red onion, and garlic to make this vibrant summer soup.

Bulgur wheat adds substance and a pleasant chewiness to this easy lentil soup. Drizzle each serving with red-wine vinegar.

Use fresh or frozen peas to make this brilliant green chilled soup. Steep fresh mint in boiling water and then freeze into ice cubes to make the refreshing, slushy garnish.

Ripe tomatoes combined with canned tomato juice gives this cool soup a double dose of summery flavor. Season with grated fresh ginger and lime juice, and top each serving with a dollop of plain yogurt.

Chickpeas and black beans team up in this fiber-rich chili. In addition to the usual tomatoes and bell peppers, add diced butternut squash to the mix.

Saute diced onion, red potatoes, button mushrooms, and thyme to start this easy soup. Add canned navy beans and fresh spinach leaves, and season the soup with red-wine vinegar if you like.

This tomato-free take on gazpacho, whose name means "white garlic," originated in the city of Malaga, on Spain's southern coast. Puree day-old bread, garlic, blanched almonds, and extra-virgin olive oil with cold water to make this rich but refreshing soup.

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.

The sweetness of butternut squash and frozen corn is complemented by curry powder in this silky soup. A half-cup of heavy cream adds richness.

Curry powder, cinnamon, ginger, and a fiery Scotch bonnet pepper give this Caribbean vegetable stew its vivid flavor. This recipe is from ""Lucinda's Authentic Jamaican Kitchen" by Lucinda Scala Quinn.

A touch of honey enhances the natural sweetness of the carrots in this smooth soup. Garnish each serving with chopped parsley and crunchy breadcrumbs sauteed in olive oil.

Lentils, canned diced tomatoes, and two bunches of Swiss chard form the base of this healthful, filling, and economical soup. Serve for casual weeknight dinners with whole-grain bread.

Curry powder, ketchup, cloves, cinnamon give this easy vegetarian curry its savory-sweet depth. Spinach or roasted cauliflower make excellent additions.

Usually a background player, celery takes center stage in this velvety soup. Potato helps thicken the soup and lemon juice adds brightness.

Yellow tomatoes and bell peppers, along with summer squash and carrot juice, give this gazpacho its sunny hue. Garnish each serving with diced avocado and red tomato.

Simmer split peas with carrots, potatoes, and green bell peppers to make this easy, substantial soup. The soup freezes very well, so you can have a meal at the ready any night of the week.

Fresh mint and basil add their refreshing essence to this cool cucumber-sour cream soup. A dash of hot sauce gives the soup a lively edge.

Similar to minestrone, this vegetable-packed soup is made extra-hearty with lots of creamy cannellini beans. This recipe is from "Lucinda's Rustic Italian Kitchen," by Lucinda Scala Quinn.

The bright flavors of canned tomatoes and vinegar provide a pleasing contrast to earthy lentils. In addition to carrots, celery, and onion, you can add cooked pasta to the soup.