Vegetable recipe collection

This is one of the most excellent pizza I have ever eaten, tomato chutney gives the pizza amazing flavor, so delicious.

BBQ corn cobs wrapped in bacon, cooked inside their own husks, served with garlic-chive compound butter. A smoky, juicy summer cookout classic with built-in seasoning.

Bean and beef soup with navy beans, stewing beef, prunes, and root vegetables, scented with whole cloves. An old-world soup where dried fruit adds unexpected sweet depth to a long, hearty simmer.

.

Bean and pasta soup with kidney beans, elbow macaroni, spinach, and stewed tomatoes in vegetable broth. A one-pot Italian-style soup with Parmesan on top in 30 minutes.

Bean and Salsa Dip layers spiced pinto bean puree, sweet chili sauce, green onions, fat-free sour cream, and chunky hot salsa on a platter. A no-cook layered party dip ready in 20 minutes.

Hearty, crispy-on-the-outside bean burgers made with refried beans, millet, whole wheat breadcrumbs, and oats. These plant-based patties come together in 30 minutes and hold their shape beautifully in the skillet.

Vegetarian bean burritos with from-scratch mashed pinto beans and fresh salsa Mexicana made with tomatoes, jalapenos, and cilantro. No refried beans from a can needed.

Navy beans and lots of vegetables are simmered in juicy tomato sauce, then topped with bread crumbs and baked in the oven. A delicious vegetarian main dish.

Mexican-style bean lasagne layered with fat-free refried beans, taco sauce, corn, cottage cheese, and olives. No-boil noodles bake right in the pan. Vegetarian and low-fat.

Bean, okra, and tomato soup simmered with a ham bone for deep smoky flavor. A Southern classic that turns leftover ham into a hearty, satisfying soup.

Three-bean salad packed with green beans, kidney beans, chickpeas, corn, celery, carrots, and pimientos in a sweet-and-tangy vinegar dressing. The classic potluck make-ahead. Keeps in the fridge for weeks and gets better with time.

Lima bean soup simmered low and slow with smoky ham hocks, ham bone, celery, and green onions. Classic Southern bean soup served with Mexican cornbread.

Santa Maria runner bean stew with garlic, tomatoes, basil, and a splash of olive oil. A simple Mediterranean-style vegetable stew that holds up hot or cold.

Vegetarian bean stew with slow-cooked fennel and tomatoes in olive oil. Cannellini beans simmered in broth then tossed with wilted fennel, fresh parsley, and lemon.

Pinto beans simmer with quinoa and butternut squash in this hearty vegetarian stew where Spanish paprika and tomatoes build a robust base that's pure cold-weather comfort in a bowl.