Avgolemono Chickpea Soup
A vegetarian Greek egg-lemon soup made with vegetable broth, chickpeas, rice, and fresh lemon. The classic avgolemono finish makes it creamy and bright without using cream.
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Soups & Stews
Find hearty soup and stew recipes with the ingredients and products to shop them.
Beef, Mushroom and Barley Stew
Slow-simmered beef chuck with earthy cremini mushrooms, tender barley and carrots in a rich autumn stew. Browning the beef and mushrooms separately gives this thick, chunky dinner deep, savory flavor.
Bhutanese Mushroom and Chile Stew
A moderately spicy vegetarian Bhutanese mushroom, green chile, and cheese stew for dinner.
Black Bean Quinoa Chili
A smoky one-pot vegan chili with black beans, quinoa, tomatoes, peppers, and corn. It’s cozy, hearty, and built from easy pantry and grocery-store staples.
Borscht with Sour Cream
A Ukrainian/Eastern European vegetarian borscht made with fresh beets, green cabbage, Yukon Gold potatoes, carrots, yellow onion, vegetable broth, fresh dill, and sour cream. It is hearty enough for lunch or dinner.
Broccoli Cheddar Soup
Tender broccoli florets fill a creamy, savory cheddar broth in this cozy autumn soup. A light flour-thickened base gives it body while keeping every spoonful comfortably pourable.
Broccoli White Bean Soup
A mild one-pot vegan soup with broccoli, cannellini beans and vegetables. Mashed beans give the broth a creamy texture without dairy. Allow about 40 minutes, including heat-up and mashing; serve children smaller portions as appropriate.
Cajun-Inspired Mushroom and Bean Gumbo
This quick Cajun-inspired, roux-free gumbo combines browned cremini mushrooms, kidney beans, and pre-cut trinity vegetables in a deeply savory broth. Ready-to-heat white rice makes it an easy plant-based weeknight dinner.
Carrot and Red Lentil Soup
A velvety, satisfying carrot and red lentil soup with gently warming ginger, savory cumin, and a bright lemon finish. Blended lentils give this cozy autumn soup its creamy body without cream.
Chicken and Dumpling Soup
Tender chicken thighs, carrots and celery simmer in a savory broth beneath fluffy homemade drop dumplings. This comforting autumn soup stays brothy and spoonable, with the dumplings as its centerpiece.
Chicken, Pumpkin and White Bean Stew
A thick, rosemary-scented stew of tender chicken thighs, whole white beans and leeks in a savory pumpkin broth. A little cider vinegar brightens the rich autumn flavors.
Chunky Potato Leek Soup
Buttery leeks, tender Yukon Gold potatoes, celery, and fresh thyme make a cozy, savory autumn soup. A portion of the potatoes is mashed directly in the pot for richness while leaving plenty of substantial chunks and spoonable broth.
Cider Pork and Squash Stew
Tender pork shoulder, butternut squash and tart Granny Smith apples simmer in a savory cider-and-sage gravy. A modest amount of unsweetened cider adds fall flavor without making the stew sweet.
Coconut Butternut and Red Lentil Soup
A hearty, velvety soup of butternut squash and red lentils, simmered with fresh ginger and coconut milk. A little lime juice brightens the rich, gently spiced flavor.
Corn and Potato Chowder
A creamy vegetarian American-style chowder with sweet corn, tender Yukon gold potatoes, vegetable stock, onion, milk, and celery. It is simple, comforting, and made on the stovetop.
Creamy Chicken and Wild Rice Soup
A comforting, creamy soup with tender chicken thighs, nutty wild rice blend, browned baby bella mushrooms, carrots, celery, and fresh thyme.
Dal Tadka
Soft red lentils simmered with turmeric, yellow onion, and tomato, finished with sizzling cumin-garlic ghee, crushed red pepper flakes, and fresh cilantro.
Dovga
Azerbaijani vegetarian yogurt-and-herb soup made with chickpeas, rice, and lots of fresh herbs. Serve it for lunch or dinner, warm or lightly chilled.
Dutch Split Pea Soup
A thick, meatless Dutch-style split pea soup with leeks, carrots, Yukon Gold potatoes, celery, vegan low-sodium vegetable broth, and bay leaf.
Ema Datshi
Bhutanese chile-and-cheese stew made with green chiles, sharp cheddar, and cream cheese. This vegetarian version is chile-forward, cheese-rich, and moderately spicy for lunch or dinner.
Finnish Potato and Leek Soup
A creamy vegetarian Finnish-style potato and leek soup made with russet potatoes, vegetable broth, heavy cream, and fresh dill. Serve it warm for a simple lunch or dinner.
Goan Potato Vindaloo
A substantial vegan Goan potato vindaloo with tender baby yellow potatoes in a vinegar-forward tomato chile-spice sauce. Distilled white vinegar, canned tomatoes, and individually named spices give it a bold sour heat.
Harira
A vegetarian and vegan Moroccan-style harira made with tomatoes, chickpeas, dried brown lentils, warm spices, and vegetable broth. An all-purpose flour slurry gives the soup its traditional silky thickness.
Icelandic Root Vegetable Stew
A hearty vegetarian Icelandic-style dinner stew with Yukon Gold potatoes, rutabaga, carrots, green cabbage, leeks, vegetable broth, and dried thyme. It is simple, warming, and built around tender root vegetables.
Kabocha and Tofu Ginger Broth
Tender kabocha squash, tofu and cremini mushrooms simmer in a savory ginger-soy vegetable broth. Served with jasmine rice, this Japanese-inspired dinner is warming, satisfying and entirely plant-based.
Korean Vegetable Juk
A savory vegan rice porridge with tender cremini mushrooms, carrots, baby spinach, and fragrant toasted sesame oil. Starting with cooked rice makes it practical for breakfast or meal prep.
Leek and Potato Soup
A smooth, dairy-free British-Irish soup made with Yukon Gold potatoes, leeks, onion, garlic, low-sodium vegetable broth, and olive oil.
Lemon Chicken, Spinach and Rice Soup
A comforting garlic-thyme chicken broth soup with tender chicken thighs, white rice, zucchini and spinach. Fresh lemon juice stirred in at the end keeps each generous bowl bright and flavorful.
Lemon Smoked Trout, Spinach and Rice Soup
A light yet substantial vegetable broth soup with tender rice, zucchini and spinach, finished with flaky smoked trout, thyme and bright lemon.
Lemon Spinach Rice Soup
Tender rice and baby spinach nestle in a silky lemon-and-egg broth inspired by Greek avgolemono. Sweet onion, fresh dill, and a restrained touch of lemon make this vegetarian soup bright yet cozy enough for a cool autumn evening.
Matar Paneer
Tender paneer cubes and green peas simmered in a tomato-forward onion gravy with warming ground spices, a splash of cream, and fresh cilantro.
Matoke
A vegan Ugandan-style stewed main made with green cooking bananas in a spiced tomato-onion sauce. The bananas simmer until tender and lightly thicken the stew.
Mexican-Inspired Mushroom Pozole Rojo
A quick vegan pozole-inspired meal with white hominy and cremini mushrooms in a rich red chile broth, finished with shredded green cabbage and fresh lime.
Misir Wat with Eggs
A vegetarian Ethiopian or Eritrean red-lentil wat with slow-cooked onions, garlic, ginger, tomato paste, warm spices, and hard-cooked eggs. It is rich, thick, and onion-forward, made with water instead of broth.
Mixed Vegetable Korma
Potatoes, carrots, cauliflower, green beans, and peas simmer in a mild yogurt-and-cream sauce scented with ginger, garlic, and ground spices. This home-style Indian curry is comforting and gently spiced.
Mushroom Barley Stew
Browned cremini mushrooms, pearl barley, leeks, and carrots make a deeply savory, cozy fall stew. Butter and thyme round out the flavor, while a splash of vinegar brightens the finish.
Mushroom Barley Stew with Potatoes
A hearty vegetarian Eastern European-style stew with cremini mushrooms, pearl barley, Yukon Gold potatoes, carrots, and vegetable broth. It is savory, filling, and made in one pot for a comforting dinner.
Mushroom Bourguignon
A cozy French-style vegan mushroom stew with cremini mushrooms, carrots, yellow onion, garlic, tomato paste, red wine, low-sodium vegetable broth, thyme, and a cornstarch finish. It is savory, hearty, and suitable as a dinner entree.
Mushroom Pho
Vietnamese vegetarian rice-noodle soup with mushrooms, vegetable broth, charred onion and ginger, warm pho spices, fresh herbs, bean sprouts, and lime. It is light enough for breakfast and satisfying enough for lunch or dinner.
Okra and Vegetable Gumbo
A vegetarian Southern-style gumbo with okra, the Cajun trinity, tomatoes, and rice. A medium, peanut-butter-brown vegetable oil roux gives the gumbo its classic body and depth.
Peanut Chicken Stew
Tender chicken and sweet potatoes simmer in a creamy tomato-peanut sauce with onion, fresh ginger, and cumin. Serve over white rice for a comforting, hearty meal.
Provençal Vegetable Bouillabaisse
This vegan, seafood-free Provençal stew layers fennel, leeks, garlic, tomatoes, potatoes, and white beans in a thyme-scented vegetable broth. Orange zest and bay leaf give it a bright bouillabaisse-inspired finish without fish, wine, rouille, or animal products.
Pumpkin Black Bean Chili
A hearty black bean and tomato chili with savory spices and pumpkin puree for a thick, spoonable texture. The pumpkin adds body and earthy richness without making the chili sweet.
Pumpkin Chickpea Coconut Curry
Chickpeas simmer in a creamy, savory pumpkin and coconut curry seasoned with onion, curry powder, and ginger. A little lime juice brightens the rich sauce.
Quinoa Vegetable Soup
An Andean-style vegetarian soup with quinoa, carrots, celery, cabbage, tomatoes, and vegetable broth. It is hearty, plant-based, and straightforward for a home cook.
Rajma Masala
Red kidney beans simmered in a warmly spiced onion-tomato gravy and finished with fresh cilantro. This home-style Indian curry has a rich, spoonable sauce made creamy by mashing a few of the beans.
Red Lentil Sweet Potato Curry
Creamy red lentil and sweet potato curry with tomatoes, coconut milk and spinach.
Roasted Cauliflower Apple Soup
Deeply roasted cauliflower and mellow garlic make this smooth autumn soup savory and satisfying. A restrained amount of Granny Smith apple adds tartness, while a little cream rounds out the flavor.