1,114 vegetable soup recipes

Hearty hominy and butternut squash stew with pinto beans, toasted cumin, cinnamon, and ground red chile. A warming Southwestern vegetarian stew with deep, layered spice.

Best borscht: a ruby-red Russian beet soup loaded with potatoes, cabbage, carrots, and tomatoes in a rich beef broth, finished with a swirl of sour cream and fresh dill. Hearty yet light.

Turkey noodle soup made from scratch with homemade bone broth, zucchini, carrots, and herbs. A from-the-carcass soup that turns leftover turkey bones into a rich, clear broth.

Ham and veggie noodle casserole with cream of mushroom soup bakes in a 9x13 dish with just three ingredients. Freezes in portions for easy meal prep and weekday lunches.

Lipton calico coleslaw with shredded cabbage, red onion, and a creamy dressing of sour cream, mayonnaise, Dijon, and dry vegetable soup mix. 15 minute shortcut slaw.

A hearty soup just loaded with a huge variety of winter vegetables

Rustic French potage with bacon, cabbage, root vegetables, and beans simmered for 2 hours. The kind of peasant soup that feeds a crowd for pennies and tastes better the next day.

A basic soup base that's made with tomato sauce. Perfect to use when creating any kind of soup!

Dive into the navy with this appetizing soup that can be served on its own or accompany a meal.

Minnesota minestrone is a Midwestern take on the Italian classic, built with ground beef, kidney beans, cabbage, and corn. One Dutch oven, feeds ten, pantry friendly.

Finnish fish chowder layered with salmon, clams, shrimp, bacon, potatoes, and red cabbage in a milk broth. A hearty Nordic soup that freezes beautifully.

A spicy and delicious stew made with adzuki beans, carrots, mushrooms and a dash of cayenne pepper.

Beet soup served in roasted acorn squash, it is a delicious way to serve both of these two root vegetables together!

Hearty Italian minestrone packed with beans, eggplant, zucchini, spinach, cabbage, and pasta, topped with a bright homemade basil pesto. A one-pot vegetable soup that eats like a meal.

Ribollita, the classic Tuscan bread soup layered with vegetables, kidney beans, spinach, and Parmesan. Baked in a casserole with toasted bread soaking up a rich chicken-wine broth.

This is an excellent recipe, even you are not vegetarian, you will love it too.