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Swap barley for Arborio rice for a new whole-grain twist on traditional risotto. Carrots, zucchini, yellow squash, and thyme add a nice hint of color and flavor to the dish.
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A simple, quick soup recipe made from carrot, celery, and onion with just a hint of tarragon. Makes an excellent first course!
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You'll be ready to eat in under an hour with this creamy corn chowder that's made with fresh corn and potatoes simmered in vegetable broth.
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This is a very delightful meal. Very simple, and my two-year old loves it! Interesting taste and texture. Serve with white rice.
cooking.nytimes.com
This recipe is by David Tanis and takes 1 3/4 hours. Tell us what you think of it at The New York Times - Dining - Food.
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A nice vegetable broth and tomato sauce give this rice pilaf a hearty flavor. Cumin, chili powder and jalapeno give it bite. And the chopped tomatoes and shredded cheese swirled in at the last minute, finish it perfectly.
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Pureed black beans and tomatoes are combined with vegetable broth to make a nice thick base for this soup, which hosts celery, carrots, onion and corn.
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Sometimes forgotten vegetables like winter squash, celeriac and leeks, become family favorites, when they're layered with potatoes and baked to perfection in a delicious cream sauce. 
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This stovetop chicken bone broth begins with the traditional method of roasting leftover chicken bones to draw out the marrow, followed up with a slow simmer for a few hours.
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Corn, bell peppers, and green beans give this hearty soup its fresh, summery flavor; make a batch now, then freeze for up to six months.
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Savory lamb meat and vegetables simmer for hours with split peas to create a thick and very flavorful stew.
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Get Vegetable Gumbo Recipe from Food Network