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A hearty, healthy and zesty vegetarian soup! However, if you like meat in your soup change the vegetable broth to chicken broth and throw in some cut up chicken.
cooking.nytimes.com
There are lots of authentic vegetarian Indian dishes, but this hearty curry is more a seat-of-the-pants improvisation, actually based on a French technique The recipe, however, may be used as a template for any number of variations Make it with other winter vegetables, or change the combination to match the seasonal vegetables available throughout the year
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This is a terrific broth with caramelized roasted vegetables as a base. The veggies are then plopped into a pot with water and herbs and simmered until a rich, delicious broth emerges. Strain and you have two quarts broth. Freezes well.
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Lentils and ground beef are simmered with carrots, onion and celery in a vegetable juice and beef bouillon broth with Worcestershire sauce and canned mushrooms.
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The crunchy matchstick-cut colorful bell peppers are rolled in a tortilla with sliced turkey, chard, and sprouts for a fresh-tasting lunch wrap.
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Cold tomato vegetable soup, made with fresh, uncooked tomatoes, zucchini, cucumber, red bell pepper, celery, sweet onion, and garlic. Perfect for a hot summer day.
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Fresh spring vegetables like asparagus and peas add a light touch to this classic, creamy Italian dish.
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This soup uses both quick-cooking split peas and dry whole peas, which require an overnight soak. A delicious combination of seasonings, salt pork, and vegetables round out this satisfying creation.
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Think jellyroll meets flaky biscuits: this recipe combines honey and butter as a sweet, rich filling rolled up inside delicious biscuits.
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Get Vegetable Coleslaw Recipe from Food Network
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Get Vegetable Gumbo Recipe from Food Network