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Roasted Sweet Potato Corn Chowder

Submitted by: Mellie

The great thing about this recipe is that anyone can eat it because it has no meat, dairy, or gluten. It tastes FANTASTIC! Vegans love it, gluten, and dairy intolerant folks love it too. It's a people pleaser!

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Spicy Corn Chowder

Submitted by: jgmurphy

Living In: Skokie, Illinois, USA

This hearty potage-style soup has both sweetness and bite! This soup can be served immediately or chilled overnight to intensify the flavors. Top with grated Colby or Parmesan cheese if desired.

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Spicy Cucumber Soup

Submitted by: Chelsea!

Living In: Savannah, Georgia, USA

This vegetarian soup is thick and savory with just the right amount of kick from curry and spices.

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Broccoli-Walnut Soup

Submitted by: jgmurphy

Living In: Skokie, Illinois, USA

A creamy delicious Asian style soup that is delicious hot or cold.

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Meatiest Vegetarian Chili from your Slow Cooker

Submitted by: Simone

Home Town: Silver Spring, Maryland, USA

Living In: Tel Aviv, Mehoz Tel-Aviv, Israel

This is one of the best, easiest, and tastiest vegetarian chili recipes I've ever tasted. Whenever I make it, my friends devour it. Best eaten with tortilla chips, Cheddar cheese, guacamole, and sour cream. What a treat!

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Orange Vegetables Soup

Submitted by: OLENAJOY

Home Town: Martinsville, Indiana, USA

Living In: Slough, Berkshire, England, U.K.

This soup is made from orange-colored vegetables: pumpkin, butternut squash, carrots, and sweet potatoes.

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Beach Body Fruit Soup

Submitted by: AmandaD

Home Town: Chicago, Illinois, USA

Living In: Cocoa Beach, Florida, USA

Fresh cantaloupe, honeydew, peaches, strawberries, and apples are pureed to make a quick and delicious breakfast or picnic side dish.

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Roasted-Vegetable Stock

Submitted by: lottaLove

Home Town: Sault Ste. Marie, Ontario, Canada

Living In: Ottawa, Ontario, Canada

This delicious stock has a depth of flavor that comes from roasting the vegetables. Use whatever vegetables you have on hand, but avoid anything too strongly flavored, such as broccoli or cabbage, as they will overwhelm the stock.

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Thai Red Curry Tofu Soup

Submitted by: rayfab

Home Town: San Francisco, California, USA

Living In: Madison, Wisconsin, USA

This is a Thai-inspired soup with tofu, mushrooms, coconut milk, and rice noodles.

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Vegetarian Green Chile Stew

Submitted by: Mrs. Hinman

Home Town: Albuquerque, New Mexico, USA

Living In: Baltimore, Maryland, USA

A great way to use leftover veggies, this vegetarian stew is a delicious combination of carrots, celery, potatoes, squash, spinach, and green chiles.

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Lentil and Green Collard Soup

Submitted by: Farah

Home Town: Beirut, Beirut, Lebanon

This is a purely Lebanese recipe, which can be eaten cold in summer or hot in winter. Make sure you find the right Lentil type! It's healthy and yummy!

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Vegetarian Jambalaya

Submitted by: Lynn Marie Frucci
Provided by: Taste of Home

'This make-ahead main or side dish has all the flavor and boldness of traditional jambalaya,' affirms LynnMarie Frucci of Pullman, Washington. 'If there's any left over, roll it up in a flour tortilla and add your favorite topping.'

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Dill Gazpacho

Submitted by: Amy

This refreshing soup originates from Spain and is served ice cold. The base of the soup is made with fresh tomatoes, cucumber and peppers. For a smoother soup, puree more than half of the vegetables. If you prefer it chunky - don't puree them at all. It's even better if you can leave this soup overnight to allow the flavors to develop.

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Cheesy Potato Knipla Soup

Submitted by: LaniJo

This is a cheesy vegetable soup with swimming with small dumplings. A German favorite of my Grandma's with an American twist!

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Bissara

Submitted by: Asma Khalfaoui

Living In: Nashville, Tennessee, USA

Split pea soup is given a North African twist with the addition of paprika, cumin, and a whole chili pepper. This is one of my treasured recipes, it is wonderful on cold days. This recipe originates from somewhere in North Africa.