Vegetable Soup Recipes

Many vegetarian chilies eat more like soups, but ours is built to satisfy a meat-lover. Bulgur wheat and mushrooms combine to mimic the texture and flavor of ground beef; chili powder, smoked paprika and chocolate stout lend deep, authentic flavor without a long simmer.

If you usually walk past the okra at the farmers market, stop-and make this nutritious meat-and dairy-free take on the New Orleans classic. The recipe comes from Lachelle Cunningham, who is a chef and advocate for the Twin Cities soul food scene.

This classic Italian braised-pepper stew freezes beautifully. Abra Berens suggests heaping it over potatoes (or even pasta, polenta or couscous) and topping it with a poached or boiled egg. This recipe is from her book Ruffage: A Practical Guide to Vegetables.

Diane Nemitz of Ludington, Michigan, kept cooking with the native American "three sisters"---corn, beans and squash---until she created this satisfying soup. "I've been experimenting with corn chowders for a while," she notes. "This is the one my husband liked best. Roasting the corn kernels makes the difference."

This is a great dairy-free (and cholesterol-free, too) soup in its own right, but a drizzle of Asian-spiced maple syrup adds a wonderfully unexpected kick and dramatic red flourish. The recipe comes from The Birchwood Cafe Cookbook (University of Minnesota Press, $29.95).

Bulgur wheat lends meaty texture, fiber and protein to soups and stews, where it can cook in the broth. In our sweet and savory chili, we match the grain with salsa verde, peppers and edamame-a weeknight meal that makes it oh-so-easy to be green.

Inspired by Buffalo chicken wings, this zesty twist on classic cheesy potato soup is perfect for dishing up on game day. The recipe doesn't call for chicken, but you can add it if you like.

Fresh apple, dried fruit and cashews add color, sweetness and crunch to a ready-in-45 vegetarian chili. For a twist on the traditional toppers (and to hint what's inside), garnish with apple slivers.

Here's a main-dish soup loaded with veggies. Need to reduce the sodium? Use only one can of French onion soup and replace the other with 1-1/2 cups water.

Butternut squash, chicken broth, coconut milk, brown sugar and seasonings combine for a creamy, rich soup. For added flavor, top with Thai Gremolata, a mix of fresh basil or cilantro, chopped peanuts and finely shredded lemon peel.

This hearty soup boasts a bounty of veggies and seasonings, including pumpkin or squash, fresh ginger, lime juice, cumin and fresh cilantro.

Karen Scott from Park Forest, Illinois, fell in love with this spiced specialty when her daughter, Sandy Rutkowski, served her a bowl. "I thought it was out of this world," Karen says. Curry powder and fresh ginger give otherwise bland lentils a spicy base in this meatless main dish.

This pale orange, chowderlike soup gets a sprinkle of goat-cheese croutons in a recipe from Oakleys Bistro in Indianapolis. You'll get a healthy helping of veggies in this meal: eggplant, zucchini, summer squash, leeks, sweet peppers and tomatoes.

You'll think autumn in a bowl when you feast your eyes on this soup, which Marie Rizzio of Interlochen, Michigan, considers her fall comfort food. "It's the best sweet potato soup," she says.

Combine caramelized onions, ginger, carrots and a sweet potato for this creamy, pretty soup.

White wine, cream, white wine vinegar, Brie and fresh herbs create a rich appetizer or main dish. Our recipe also tells you how to adjust the ingredients to make Brie Fondue.

The Inn at Irish Hollow in Galena, Illinois, serves this creamy, curried soup throughout the fall and winter. You can make your own crème fraîche for the garnish, or use purchased crème fraiche or sour cream.

Smoked tomatoes give all-American tomato soup a twist of Ozark flavor. Thyme, garlic and onion bring more depth to the taste.

Combine leeks, garlic and butternut squash in this pureed hot soup that's studded with corn and seasoned with cumin and nutmeg.

Simmering for hours is so Sunday afternoon! On weeknights, whip up this easy and nutritious soup using whatever veggies you have on hand.

Try serving this rich tomato soup with burgers or toasted cheese sandwiches.