Easy Vegetarian Recipes Collection - Top 20 Chili, Soups and Stews

It is full of dark green kale, potatoes, and cannellini beans. Chef John's Butternut Bisque. For a winter special occasion or just a weekday meal, this butternut bisque makes a perfect, warming starter course.

Top with crumbled bacon! Italian Wedding Soup I. Make a little extra to send on the honeymoon! This lovely soup combines extra lean ground beef made into meatballs with thinly sliced escarole or spinach, orzo macaroni, and finely chopped carrot. This savory, homemade chicken noodle soup made with chicken broth, egg noodles, vegetables, and chicken is a real people pleaser.

Spiced Butternut Squash Soup. My boys LOVE this soup! It's a 'stick to your ribs' soup that everyone will enjoy.

Sherry helps to deepen the flavor while half-and-half gives an added richness to the soup. Cream of Mushroom Soup I. Use the everyday mushrooms we find in our grocery store or use them in combination with some of the more exotic varieties. Experiment and have fun - All will be good. Vegan Red Lentil Soup. Lentils, squash, and coconut milk are the main ingredients in this creamy, delicious soup. With the slightly sweet, somewhat salty, and subtly smoky flavor of the ham, this hearty soup is the ideal fall or winter soup -- a great one for lunches, or as a starter for dinner.

Stew meat, mixed vegetables and egg noodles are combined in a beef broth base in this family-pleasing dish which can be completed in less than an hour. Delicious Ham and Potato Soup. A hearty, easy soup that's ready in 45 minutes.

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Perfect for using up leftover ham. Slow Cooker Chicken and Dumplings. Easy, creamy chicken and dumplings made from refrigerator biscuits, slow cooked to comfort-food perfection. A hearty combination of beans, corn, tomatoes, and taco seasonings, slow cooked with shredded chicken.

Top each bowl with Cheddar cheese, sour cream, and crushed tortilla chips. Made mostly of canned ingredients, this tasty soup lets the slow cooker do the work so you don't have to! An assortment of rich, caramelized mushrooms and melted Gruyere cheese make a mouthwatering topping for crisp and airy puff pastry. To serve the dish as a complete meal, plate the tart alongside a mixed greens salad. Or, cut it into smaller pieces and serve as a tasty appetizer at your next party. Bring a taste of Thailand home with you—and, no, not in the form of take out.

To recreate this traditional favorite, simply combine the ingredients on the stovetop. Then, stir in fresh lime juice and sprinkle with torn fresh basil leaves before serving to add a fresh, bright note. Thai Curry Vegetable and Tofu Soup. Sandwich lettuce, onions, and a roasted Portobello mushroom topped with melted cheddar between two English muffins. To kick up the heat, spread the bread with a hefty hand of spicy mayonnaise—made by combining sharp mustard with mayonnaise—first. Instead, use seasonal ingredients to put a sophisticated spin on pasta night.

To make this heart-healthy salad, toss romaine lettuce with a portion of the homemade lemon dressing. Then, in another bowl, toss the barley, lentils, carrot, onion, olives, and cucumber with the remaining dressing. Serve the nutty, good-for-you grain mixture over the crisp lettuce and sprinkle with goat cheese crumbles. Melt butter in a saucepan and let it cook until the milk solids begin to brown to create a nutty and intensely rich sauce.

Add the spinach and tomato and cook until the spinach is wilted and the tomato starts to soften. Stir in the cheese tortellini and peas, and then finish with a dose of lemon juice and a sprinkling of fresh zest. When cooked into this flavorful and hearty Indian dish, tofu is far from bland and boring. The firm tofu soaks up the bold flavors of the Thai red curry paste, grated ginger, and coconut milk. When ready to serve, top with freshly torn basil leaves and spoon a hefty serving atop bowls of long-grain white rice. Tofu and Vegetable Curry With Rice.

Crunchy, sweet, and tangy all at once, this hearty main-course salad combines kale, roasted sweet potatoes, sliced apples, chopped almonds, and shaved pecorino cheese. To soften the raw kale leaves and make them easier to chew, combine them with the dressing and then rub the mixture with clean hands. These flavorful meatless tacos are packed with good-for-you vegetables, like spinach, corn, and tomatoes. Vegetarian Tacos With Goat Cheese. While the dish warms, prepare a complementary side salad: Your Instant Pot can easily cook up the unsoaked cannellini beans in about an hour, making this a weeknight-friendly meal the whole family will love.

Creamy cheese and avocado make ideal toppings, while a squeeze of lime juice elevates this filling dish. Posole is also another name for the hominy, or rehydrated dried corn, that goes in the dish. Starchy, slightly chewy hominy will hold up during the long simmer while the onion and poblano pepper release their flavor into the stock and become tender.

Rather than add the tomatillo at the beginning, we stir it in just before serving for a bright, bracing contrast to the stew. Tomatillos have a firm texture similar to unripe or green tomatoes that is also welcome here. The ultimate vegetarian chili powered by fall flavors.

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Sweet potato, black beans, and plenty of aromatics simmer in a velvety, pumpkin-infused tomato broth that is ultra rich and comforting. A pinch of cinnamon and dash of chipotle chili powder add a robust flavor profile that will warm you up from the inside out. Add any pumpkin-flavored beer you like.

As far as toppings, the sky is the limit. A good veggie chili is really all about the texture. Overcooked vegetables simply won't do. Here, we combine crisp peppers, carrots, mushrooms, and beans with nutty wheat berries—a hearty whole grain that adds a desirable chewiness to this plant-packed pot, and won't break down after a long, slow-simmer.

Liquid aminos help boost umami, but you can sub low-sodium soy sauce instead. Top with ripe avocado for a pop of bright flavor and creamy finish.

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Cook the beef in batches to ensure quick, even browning. No need to chop or blend the tomatoes; simply squeeze them right over the pan to gently break them apart.

Soups & Stews

White chili with both pork and chicken? Ground pork is seasoned with warm spices while tender chicken breast packs a lean but mighty punch. But even with the double dose of meaty goodness, plant power remains strong here. Two beans chickpeas and cannellini thicken and enrich the base while char-roasted peppers and corn fill this pot to the brim. Plenty of garlic, fresh lime juice, and smoky chipotle peppers make this chili sing. Rich half-and-half adds creamy goodness while tangy, fresh tomatillos and silky avocado top with tasteful elegance. Chili doesn't get much heartier than this!

Craving an adventurous upgrade from the classic beef-and-tomato-based chili? Then look no further. Miso is the ticket to achieving pronounced depth in this vegetarian soup, while peanut butter helps build body. Find white miso in the refrigerated section near the produce. To make this dairy-free, use coconut yogurt in place of Greek yogurt to amp up the creaminess. One serving delivers half your daily fiber goal. Texas chili is purely beef driven: It's hearty, meaty, and rich—a stick-to-your-ribs type of chili that will warm you from the inside out.

We call for flat cut brisket, which has had the fat cap removed and is a far leaner version than the "point" brisket cut. If you can't find a flat cut, buy the whole cut and be sure to trim the fat cap off.