Soups and stews don’t need meat to be hearty and flavorful. With recipes from filling Tuscan bean to sweet and savory winter squash and apple, these 23 vegetarian stews and soups will satisfy both vegetarians and meat lovers.
In Southern Germany, entire menus are dedicated to this springtime spear. This soup highlights the delicate nature of the white flesh and is a great way to start any meal. See the recipe for White Asparagus Soup »
This is one of Tuscany’s most famous bean dishes. Freshly made, this is a hearty but brothy soup; reheated the next day, it becomes a deeply flavorful, almost porridgy stew. See the recipe Paolo Destefanis
The recipe for this dish—with small lentils (variously called red lentils, pink lentils, Egyptian lentils, and, in South Asia, masoor dal) that turn yellow when cooked—comes from Ethiopean home cook Alemtshaye Yigezu. See the recipe for Ethiopian Lentil Stew »
See the Recipe Penny De Los Santos
This whimsical soup sets traditional salad ingredients afloat in a cinnamon broth.
This version of rundown, typically made with mackerel, was renamed by chef Yvonne Peters-Hope of Ashanti Oasis Vegetarian Restaurant, who gave us the recipe for this meat-free take on the savory breakfast stew.
Winter Squash and Apple Soup
A garnish of fried mushrooms and a drizzle of spiced mint butter adds elegance to a simple pureed vegetable soup.
Lompoc, California, home cook Juliana Fabio includes kidney beans, pinto beans, and chickpeas in this tomato-based side dish, a riff on the Santa Maria—style beans traditionally served alongside tri-tip steak on California’s Central Coast.
“Pepper is for colds and coughs, and turmeric heals wounds,” says cookbook author Viji Varadarajan. In his native South India, milagu rasam, a broth made with those key ingredients, also includes a dose of tamarind, which is believed to help heal sore throats. Get the recipe for Milagu Rasam »
Caribbean Pumpkin Soup
Roast or sauté extra squash over the weekend (butternut or calabaza are perfect) to make quick weeknight work of this garlicky, spicy pumpkin soup.
Cookbook author and cooking instructor Smita Chandra visited the SAVEUR test kitchen to help us develop the recipe for this classic South Indian soup, which is soured with tamarind and spiced with black pepper, coriander, cumin, and rasam powder—a toasted blend of chana dal, chiles, and whole spices, which can be made or purchased from specialty stores. See the recipe for Smita Chandra’s Rasam (Spicy Tamarind Soup) Ingalls Photography
South Indian Vegetable Stew (Sambar)
Cookbook author Madhur Jaffrey describes sambar as “a split-pea stew which is varied daily with the addition of, say, caramelized shallots or tomatoes or okra or aubergine (eggplant) poached in tamarind juice.” What we discovered in our test kitchen is that any combination of vegetables, such as yams, zucchini, or eggplant, can be added to this aromatic south Indian stew, which is often served with dosas.