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Slow-Cooked Vegetable Wild Rice Soup
This thick and hearty soup is packed with colorful vegetables. —Thomas Faglon, Somerset, New Jersey
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Butternut Squash Soup with Cinnamon
The golden color, smooth and creamy texture and wonderful taste of this soup make it a welcome addition to a chilly fall day. It has a slightly tangy flavor from the gingerroot, and the sweet cinnamon really comes through. —Jackie Campbell, Stanhope, New Jersey
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Over-the-Rainbow Minestrone
This colorful soup is vegetarian-friendly and full of fresh flavors from a rainbow of vegetables. You can use any multicolored pasta in place of the spirals. —Crystal Schlueter, Northglenn, Colorado
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Vegan Cabbage Soup
Comforting soups that simmer all day long are staples on cool, busy days. For a heartier version, stir in canned beans, such as cannellini or navy. —Taste of Home Test Kitchen, Milwaukee, Wisconsin
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Greek-Style Lentil Soup
This healthy, warming soup is a satisfying vegetarian recipe, but you can use chicken broth or add cooked meat if you like. —Mary E. Smith, Columbia, Missouri
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Curried Lentil Soup
Curry gives a different taste sensation to this chili-like soup. It’s delicious with a dollop of sour cream. My family welcomes it with open arms—and watering mouths. —Christina Till, South Haven, Michigan
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No-Fuss Potato Soup
For a busy-day supper, my family loves to have big steaming, delicious bowls of this soup, along with fresh bread from our bread machine. —Dotty Egge, Pelican Rapids, Minnesota
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Carrot and Lentil Chili
I make this lentil chili in the fall or spring. I love the satisfying combination of fresh bright orange carrots and hearty earthy lentils. Filled with flavor and color, it leaves me energized and nourished. It’s also affordable and a terrific way to fit in more veggies and legumes. I serve this with yogurt, sour cream or plant-based cheese. It also makes a fun dip for your favorite crackers or cubes of bread. —Rebekah Ranes, Sedona, Arizona
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Pesto Bean Soup
This is one of my favorite vegetarian recipes, especially on those cold winter evenings. I make large batches and freeze it. Homemade pesto is tasty, but you can use store-bought to make the recipe really simple. Serve the soup with garlic toast and a green salad. —Liz Bellville, Jacksonville, North Carolina
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Zippy Bean Stew
This bean stew is a staple for my co-workers and me once the weather turns cool. Although this is a low-fat dish, it definitely doesn't taste like it! —Debbie Matthews, Bluefield, West Virginia
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Fire-Roasted Tomato Minestrone
This soup was created to accommodate a few of my dinner guests who were vegetarians. It was so good, we all enjoyed it. This can also be cooked on the stove for two hours at a low simmer. —Donna Marie Ryan, Topsfield, Massachusetts
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Slow-Cooker Thai Butternut Squash Peanut Soup
This seemingly exotic dish is simple, vegan, healthy and hearty. The peanut butter blends beautifully with the sweetness of the squash and Thai seasonings. You can also serve this soup without pureeing it first. —Kayla Capper, Ojai, California
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Tomato Basil Tortellini Soup
When my husband and kids tried this soup, they all had to have seconds. Now they’re happy anytime I put it on the table. Sometimes I include cooked, crumbled bacon and serve it with mozzarella cheese. —Christina Addison, Blanchester, Ohio
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Southwest Vegetarian Lentil Soup
Even self-avowed carnivores won’t miss the meat in this zippy dish. It’s chock-full of healthy ingredients that will keep you feeling satisfied. —Laurie Stout-Letz, Bountiful, Utah
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Vegetarian Red Bean Chili
For a vegetarian red bean chili that meat lovers would like, this recipe is healthy and tastes great. It takes just a few minutes to prepare, then the chili simmers in the slow cooker leaving me free to do something else. I top bowls with shredded cheddar cheese.—Connie Barnett, Athens, Georgia
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Moroccan Cauliflower and Almond Soup
This soup tastes rich and decadent but is really very healthy! Bonus—it is vegan and also makes your house smell amazing! —Barbara Marynowski, Hutto, Texas
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Cabbage Barley Soup
My neighbor had an abundance of cabbage, so a group of us had a contest to see who could come up with the best cabbage dish. My vegetarian cabbage soup was the clear winner—they ate the whole pot! —Lorraine Caland, Shuniah, Ontario
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Marty's Bean Burger Chili
My husband and I met while working the dinner shift at a homeless shelter that served my chili. I’ve revised the chili using bean veggie burgers. —Marty Nickerson, Ellington, Connecticut
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Vegetable Lentil Soup
Here’s a healthy slow-cooker soup that's ideal for vegetarians and those watching their weight. Butternut squash and lentils make it hearty, while herbs and other veggies round out the flavor. —Mark Morgan, Waterford, Wisconsin
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Slow & Easy Minestrone
Hot soup on a cold day is something I just can't get enough of. It's a snap to put together, and I don't have to wash pots and pans after a relaxing meal. —Sally Goeb, New Egypt, New Jersey
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Slow-Cooked Black Bean Soup
Life can get really crazy with young children, but I never want to compromise when it comes to cooking. This recipe is healthy and so easy, thanks to the slow cooker! —Angela Lemoine, Howell, New Jersey
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Hearty Vegetable Split Pea Soup
This slow-cooker soup is my secret weapon on busy days. It’s delicious served with oyster crackers that are tossed in a bit of melted butter and herbs and then lightly toasted in the oven. —Whitney Jensen, Spring Lake, Michigan
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Spinach White Bean Soup
After a busy day as a college nursing professor, I love to come home to this slow cooker white bean soup. It provides plenty of nutrients to keep me healthy. —Brenda Jeffers, Ottumwa, Iowa
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Lentil Pumpkin Soup
Plenty of herbs and spices brighten this hearty pumpkin soup. It’s fantastic to enjoy on nippy days and nights. —Laura Magee, Houlton, Wisconsin
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Spiced Sweet Potato Chowder
At my house, we're all crazy for chowder. This meatless version is loaded with root veggies and spices—cinnamon, cardamom and allspice—that really say fall. —Mary Anne Thygesen, Portland, Oregon
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Hearty Black Bean Soup
Cumin and chili powder give spark to this thick and hearty soup. If you have leftover meat—smoked sausage, browned ground beef or roast—toss it in during the last 30 minutes of cooking. —Amy Chop, Oak Grove, Louisiana
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Sweet Potato Lentil Stew
I fell in love with the spicy aromas in this slow-cooked lentil stew. Add whatever ingredients you have on hand, like zucchini, spinach, kale and corn. —Heather Gray, Little Rock, Arkansas
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Vegetarian Pea Soup
I combined several online recipes to make my own version of this soup. It was a real favorite when I was a vegetarian for health reasons. Even my meat-loving husband asked for seconds! —Corrie Gamache, Palmyra, Virginia
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Manchester Stew
While in college, I studied abroad. At the time, I was a vegetarian and was pleasantly surprised at how delicious and diverse vegetarian food in Britain could be. After returning to the States, I re-created my favorite restaurant dish and named it after the University of Manchester. When the enticing aroma fills my kitchen, I feel as if I'm back in England! —Kimberly Hammond, Kingwood, Texas
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Spicy Lentil & Chickpea Stew
This recipe came to me from a friend who had worked at a health food store. I changed a few things until I found a version that my family loved. My son doesn't like things too spicy, so I make the stew milder for him and add a sprinkle of extra spice in mine. My husband, who farms, works outdoors for long hours at a time and finds this soup hearty enough to keep him satisfied. —Melanie MacFarlane, Bedeque, Prince Edward Island
Originally Published: September 01, 2021