Tomato

This summery version of the classic stew makes use of summer’s lush tomatoes and fresh herbs. Serve with slices of fresh whole-grain baguette or olive bread.

Just the thing to serve on a chilly early spring day. Green Chili Cornbread (page 145) or fresh store-bought cornbread would both team well with these flavors.

Crisp green snow peas lend this soup a pleasant visual and textural twist.

This standard from the American South contains a varied blend of flavors and textures, all pulled together by the unique character of okra.

This hearty curry becomes the centerpiece of a satisfying meal served over hot cooked grains, and accompanied by Chapatis (page 158) and a simple, palate-cooling salad of cucumbers and tomatoes.

Though undoubtedly Indian influenced (it bears a passing resemblance to the traditional East Indian mulligatawny soup), this is actually an adaptation of a classic curried chicken stew recipe from the American South.

Arborio rice, the same rice used in risotto, makes a comforting base for a spring soup, perfect for drizzly spring evenings.

Cream of Wheat, or farina, is the secret to the smooth, thick texture of this soup.

If you like broccoli, you’ll love this nourishing bowl of comfort.

Here’s a lively soup that comes together quickly. Serve with a big Greek-style salad and a fresh flatbread for a light yet satisfying meal.

This soup features a slew of compatible ingredients made even more companionable in a mildly curried broth.

A satisfying meatless take on the classic Hungarian goulash, this makes good use of seitan, a high-protein, low-fat meat substitute.

For a hearty combination, serve with Hearty Bean Bread (page 146), or for a lighter accompaniment, serve with Bruschetta (page 159).

Cooked cornmeal makes a delightfully dense soup base. Serve this meal-in-a-bowl with a bountiful salad and crusty bread.

This is a good, basic, everyday sort of soup, suitable for cold weather. Try Cheese and Herb Corn Muffins (page 150) as an accompaniment.

Lentil soups are so satisfying in winter. Served with Quick Sunflower-Cheese Bread (page 144) or Focaccia Bread (page 148), this soup needs only a simple salad to make a very filling meal.

For those who like hot stuff, the hot chilies add a fiery kick to this soup. If you’d like a toned-down version, use mild chilies. This makes a big pot of soup, perfect for feeding a crowd. This is delicious served with a big salad and nachos or quesadillas made with Vegan Gourmet nacho-style nondairy cheese.

Millet, an exceptionally nutritious if rather bland grain, is used to great advantage in this soup, where it has an opportunity to soak up all the spicy flavors.

A vegetarian version of Brazil’s famous national dish, feijoada, this stew is abundant with nourishing ingredients. Serve with steamed fresh greens (you can dress them with garlic sautéed in olive oil) and slices of mango and/or papaya.

This meatless version of a rustic Provençal stew is sensual and satisfying. A fresh, crusty French baguette is perfect for soaking up its delicious broth. A bountiful tossed salad makes it a complete meal.